BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS
V.R. Asryan
Collection of scientific papers
Abstract
This article provides an overview of the role of biotechnology in the production of functional foods. It examines the use of bioactive ingredients, processing and fermentation techniques, and examples of functional products created using modern biotechnology technologies. The benefits of such products for health and nutrition are analyzed, as well as the prospects for the development of this area in the food industry.
Concepts
BiotechnologyFunctional foodProduction (economics)Food processingFood industryFood technologyFood productsBusiness