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    • University of Missouri-Columbia
    • College of Agriculture, Food and Natural Resources (MU)
    • Division of Applied Social Sciences (MU)
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    • Economics and Management of Agrobiotechnology Center (MU)
    • AgBioForum (Journal)
    • AgBioForum, vol. 03, no. 1 (2000)
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    •   MOspace Home
    • University of Missouri-Columbia
    • College of Agriculture, Food and Natural Resources (MU)
    • Division of Applied Social Sciences (MU)
    • Department of Agricultural Economics (MU)
    • Economics and Management of Agrobiotechnology Center (MU)
    • AgBioForum (Journal)
    • AgBioForum, vol. 03, no. 1 (2000)
    • View Item
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    Functional foods : technical, institutional and market innovation

    Kalaitzandonakes, Nicholas G., 1960-
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    [PDF] Functional foods technical.pdf (12.24Kb)
    Date
    2000
    Format
    Article
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    Abstract
    Linking food and natural ingredients to health impacts is, of course, not novel. For centuries, experiential knowledge distilled and passed on from one generation to the next has pointed to such linkages, often with success. Scientific discoveries, however, significantly improve on traditional experiential knowledge development. Structured scientific methods increase the rate of new knowledge accumulation and improve its accuracy. Furthermore, scientific discoveries focus on the bioactive molecular components of food rather than on whole foods. In this way, the content of important bioactive ingredients (or vitalins as Burn and Kishore propose) may be increased, decreased or stabilized for improved "functionality" and health impacts.
    URI
    http://hdl.handle.net/10355/1165
    Citation
    AgBioForum 3(1) 2000: 1-2.
    Rights
    OpenAccess.
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
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