摘要：Recent developments in the food and nutrition sciences suggest that diet has a significant role in the modulation of various body functions. Diet or its constituents may contribute to an improvement in health, a reduction in the risks of some diseases, and an improvement in the quality of life. This situation has resulted in the introduction of a new group of health-promoting foods, named “functional foods”. This concern about health has created new opportunities for designing specific diets from various food raw materials. These products provide certain consumer groups with physiological benefits. The functionality of these products is based on bioactive components, which may be found naturally in the product but need formulation by suitable technologies to optimize the desired beneficial effects. Examples of the techniques most frequently used in the production of functional foods are membrane separation, high pressure and supercritical fluid extraction. Minimal processing of foods is another alternative for this purpose.
关键词：Functional foods; bioactive compounds; production techniques
