title: [Introduction of Functional Foods--Types, Manufacturing Methods and Quality Assurance].
abstract: Because of the beneficial effects to health functional foods are important elements of health promotion. The positive effect of the functional components should be based on scientific evidence-based. In addition to the traditional food processing technology new technologies have appeared, e.g. microencapsulation, edible coatings and orodispersible films, nano-technology, vacuum impregnation. In the present study, probiotics and the structure, the production and the impact of prebiotic functional cereals are discussed in more detail. In addition to their numerous advantages in connection with the safe application, several questions arise because of inadequate quality control measures prior to coming onto the market.
authors.forename: Kinga Anna
authors.initials: KA
authors.lastname: Budai
authors.forename: Balázs
authors.initials: B
authors.lastname: Hankó
authors.forename: István
authors.initials: I
authors.lastname: AntalL
authors.forename: Romána
authors.initials: R
authors.lastname: Zelkó
mesh_terms: D001682:Biological Availability; D004339:Drug Compounding; D002523:Edible Grain; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods / Q000592:standards / Q000639:trends; D058870:Food, Organic; D055951:Functional Food; D006801:Humans; D036103:Nanotechnology; D056692:Prebiotics; D019936:Probiotics; D011786:Quality Control; D014618:Vacuum
chemical_list: D056692:Prebiotics