An Overview on the Health Benefits and Production of Fermented Functional Foods

Document Type: Review Article

Authors

Faculty of Science and Engineering, The University of Waikato, Hamilton, New Zealand

Abstract

Functional foods have a large and growing global market and are regarded as one of the most actively researched areas of food science. The growth in popularity of functional foods is attributed to the phenomena of consumer health care, increasing health awareness and knowledge in the many benefits of functional foods. Common benefits of functional foods include reduction of disease, health maintenance and prevention of nutrition related diseases. In this review, the current state and challenges for the production of functional foods by the help of bioprocess engineering are investigated. The present review also revisits the commercial impediments to provide insight for future works.

Keywords


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