Proceedings of the 6th International Conference on Social Science, Education and Humanities Research (SSEHR 2017)

Study on Functional Food Formula Ingredients

Authors
Jing Shi, Xiaofeng Sh, Siyang Liu
Corresponding Author
Jing Shi
Available Online February 2018.
DOI
https://doi.org/10.2991/ssehr-17.2018.70How to use a DOI?
Keywords
Functional Food, Formula Ingredients, Food Industry
Abstract
Functional food ingredients refers to raw materials that provide the main functional ingredients for foods that have nutritional, sensory and physiological activities. These ingredients can enhance the body's constitution, prevent disease, help restore health, regulate body rhythm and delay aging. Functional food ingredients can be used as ingredients for health food products, as well as raw materials for specialty nutritional foods, and are said to be the soul of functional foods, which are of great significance to improving people's nutrition and health as a whole, and to a large extent promoted Functional food industry development. Functional foods have become one of the most dynamic new areas of food processing in the world today. With the improvement of processing technology, social environment and market environment, as well as the improvement of people's living standards and cognition, functional foods will be the mainstream of the food processing industry in the 21st century. However, the research and development of functional food ingredients is undoubtedly a functional Food industry one of the main directions of development.
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Proceedings
6th International Conference on Social Science, Education and Humanities Research (SSEHR 2017)
Part of series
Advances in Social Science, Education and Humanities Research
Publication Date
February 2018
ISBN
978-94-6252-471-2
ISSN
2352-5398
DOI
https://doi.org/10.2991/ssehr-17.2018.70How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Jing Shi
AU  - Xiaofeng Sh
AU  - Siyang Liu
PY  - 2018/02
DA  - 2018/02
TI  - Study on Functional Food Formula Ingredients
BT  - 6th International Conference on Social Science, Education and Humanities Research (SSEHR 2017)
PB  - Atlantis Press
SP  - 297
EP  - 300
SN  - 2352-5398
UR  - https://doi.org/10.2991/ssehr-17.2018.70
DO  - https://doi.org/10.2991/ssehr-17.2018.70
ID  - Shi2018/02
ER  -