sâmbătă, februarie 02, 2013

Bibliografía alimentaria: alimentos funcionales y probióticos

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● Alexandra Teleki, Andrea Hitzfeld y Manfred Eggersdorfer, “100 Years of Vitamins: The Science of Formulation is the Key to Functionality”. KONA Powder and Particle Journal, nº 30 (2013) 144-162.
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Abstract
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Micronutrients and nutraceuticals such as vitamins, carotenoids, polyunsaturated fatty acids and polyphenols are classes of food ingredients that are essential for human health and well-being. These compounds are rarely added purely to the targeted food application but rather in encapsulated, solid, dry product forms with added functionalities such as improved stability, bioavailability or handling. This review presents some of the industrially most relevant particle technologies, as well as emerging ones, for synthesis and formulation of micronutrients and nutraceuticals. The influence of technological process parameters on product particle physicochemical properties such as size, morphology and structure are highlighted as well as their importance for end-use applications.
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Keywords: microencapsulation, vitamin, nutraceutical, micronutrient, formulation
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Azzurra Annunziata y Riccardo Vecchio, “Consumer perception of functional foods: A conjoint analysis with probiotics”. Food Quality and Preference, Vol. 28 nº 1 (2013) 348–355.
 
Abstract
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The current study, performed on a sample of 600 respondents responsible of household food shopping, explored consumers evaluation of four attributes of probiotics functional foods: base product (yoghurt, orange juice and biscuits), health claim (generic, psychological and prevention), price (high, regular and low) and brand (familiar and unfamiliar). Conjoint analysis ascertained that consumers consider the base product as the most important attribute in selecting a probiotic functional food and asses prevention claim as the most valuable. In addition cluster analysis revealed that customer groups significantly differ in their evaluation of perceived healthiness of functional foods and in the importance attached to price and brand.
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Keywords: functional foods, probiotics, conjoint analysis, cluster analysis

 
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