Title |
Designer foods and their benefits: A review
|
---|---|
Published in |
Journal of Food Science and Technology, May 2012
|
DOI | 10.1007/s13197-012-0726-8 |
Pubmed ID | |
Authors |
A. Rajasekaran, M. Kalaivani |
Abstract |
Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer foods enriched with micro and macronutrients and designer proteins. Designer foods are produced by the process of fortification or nutrification. With the advances in the biotechnology, biofortification of foods using technologies such as recombinant DNA technology and fermentation procedures are gaining advantage in the industry. The ultimate acceptability and extensive use of designer foods depend on proper regulation in the market by the regulatory authorities of the country and by creating consumer awareness about their health benefits through various nationwide programs. |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Colombia | 2 | 1% |
Malaysia | 1 | <1% |
Sweden | 1 | <1% |
India | 1 | <1% |
Canada | 1 | <1% |
Russia | 1 | <1% |
Unknown | 164 | 96% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 27 | 16% |
Student > Bachelor | 25 | 15% |
Researcher | 21 | 12% |
Student > Ph. D. Student | 19 | 11% |
Student > Doctoral Student | 12 | 7% |
Other | 27 | 16% |
Unknown | 40 | 23% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 47 | 27% |
Medicine and Dentistry | 23 | 13% |
Biochemistry, Genetics and Molecular Biology | 10 | 6% |
Veterinary Science and Veterinary Medicine | 7 | 4% |
Engineering | 7 | 4% |
Other | 26 | 15% |
Unknown | 51 | 30% |