alexa Review-functional-food-articles|OMICS International|Journal Of Food Processing And Technology

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Review Functional Food Articles

A food given an additional function by adding new ingredients or more of existing ingredients is known as functional Food. An example of this type of fortification would be the historic addition of iodine to table salt, or Vitamin D to milk, done to resolve public health problems such as rickets. Fermented foods with live cultures are considered functional foods with probiotic benefits. General category of functional foods includes processed food or foods fortified with health-promoting additives, like "vitamin-enriched" products. Review articles are the summary of current state of understanding on a particular research topic. They analyze or discuss research previously published by scientist and academicians rather than reporting novel research results. Review article comes in the form of systematic reviews and literature reviews and are a form of secondary literature. Systematic reviews determine an objective list of criteria, and find all previously published original research papers that meet the criteria. They then compare the results presented in these papers. Literature reviews, by contrast, provide a summary of what the authors believe are the best and most relevant prior publications. The concept of "review article" is separate from the concept of peer-reviewed literature. It is possible for a review to be peer-reviewed, and it is possible for a review to be non-peer-reviewed.
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Last date updated on June, 2014

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