HYNES Erica Rut
capítulos de libros
BIOACTIVE COMPOUNDS DELIVERY USING NANOTECHNOLOGY: DESIGN AND APPLICATIONS IN DAIRY FOOD
MARÍA AYELÉN VÉLEZ; CRISTINA PEROTTI; LILIANA SANTIAGO; ANA MARÍA GENNARO; ERICA HYNES
Nanotechnology in the Agri-Food Industry (Multi-Volume SET I-X)
Año: 2017; p. 221 - 250
During the past two decades, people interested in food choiceas a source of well-being and to prevent food-related health issueshave become more and more numerous. Not only peoplewith high levels of expendable income are interested in functionalhealth-related foods and supplements, but also athletesand young consumers look for specific health benefits. The concernabout weight maintenance has also become a main factorin food selection.Actually, people are turning to food options for prevention ofhealth problems as health costs rise, as well as to take control insmall ways the quality of their family life. Dairy benefits are understandableto the average consumer and the products available areaffordable even with value-added benefits.Innovation has played a large role in the functional foods category;furthermore, most of the functional food market?s innovationoccurs in the dairy segment. Dairy is both an importantsource of beneficial components as well as being a well-acceptedvehicle for delivery of those benefits.