Many of the foods with health benefits involve the addition of bioactive components that may have health benefits as an individual ingredient.
A substantial body of the research activity on healthy foods has focused on biochemistry of bioactive components.
There is a lack of research on:
- the food processability of bioactives;
- incorporation of bioactives and stability in foods;
- impact of bioactives on the structure and sensory quality of food;
- physiological efficacy of bioactives when incorporated in foods.
