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Organic vinegar and its nutraceutical potentials

The interest in nutraceutical and functional foods continues to grow, powered by progressive research effort to identify properties and potential application of traditionally produced nutraceutical substance and coupled with increasing public interest and consumer demand. The term nutraceutical...

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Main Authors: Abd. Majid, Fadzilah Adibah, Johari, Norhafiszah, Hashim, Zanariah
Format: Book Section
Published: Penerbit UTM 2008
Subjects:
QD Chemistry
Online Access:http://eprints.utm.my/id/eprint/13748/
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spelling my.utm.137482011-08-11T03:20:20Z http://eprints.utm.my/id/eprint/13748/ Organic vinegar and its nutraceutical potentials Abd. Majid, Fadzilah Adibah Johari, Norhafiszah Hashim, Zanariah QD Chemistry The interest in nutraceutical and functional foods continues to grow, powered by progressive research effort to identify properties and potential application of traditionally produced nutraceutical substance and coupled with increasing public interest and consumer demand. The term nutraceutical is a hybrid or contraction of nutrition and pharmaceutical. The word was coined in 1989 by DeFelice and Foundation for Innovations in Medicine. Newer definition (1994) is “any substance that may be considered as food, or a part of food and provides medical or health benefits, including the prevention and treatment of disease. Such products may range from isolated nutrient dietary, supplement and diets to genetically engineered ‘designer’ foods, herbal product and processed food such as cereals, soups and beverages”. Penerbit UTM 2008 Book Section PeerReviewed Abd. Majid, Fadzilah Adibah and Johari, Norhafiszah and Hashim, Zanariah (2008) Organic vinegar and its nutraceutical potentials. In: Special Topics In Bioprocess Engineering Volume II. Penerbit UTM , Johor, pp. 127-158. ISBN 978-983-52-0600-9
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic QD Chemistry
spellingShingle QD Chemistry
Abd. Majid, Fadzilah Adibah
Johari, Norhafiszah
Hashim, Zanariah
Organic vinegar and its nutraceutical potentials
description The interest in nutraceutical and functional foods continues to grow, powered by progressive research effort to identify properties and potential application of traditionally produced nutraceutical substance and coupled with increasing public interest and consumer demand. The term nutraceutical is a hybrid or contraction of nutrition and pharmaceutical. The word was coined in 1989 by DeFelice and Foundation for Innovations in Medicine. Newer definition (1994) is “any substance that may be considered as food, or a part of food and provides medical or health benefits, including the prevention and treatment of disease. Such products may range from isolated nutrient dietary, supplement and diets to genetically engineered ‘designer’ foods, herbal product and processed food such as cereals, soups and beverages”.
format Book Section
author Abd. Majid, Fadzilah Adibah
Johari, Norhafiszah
Hashim, Zanariah
author_facet Abd. Majid, Fadzilah Adibah
Johari, Norhafiszah
Hashim, Zanariah
author_sort Abd. Majid, Fadzilah Adibah
title Organic vinegar and its nutraceutical potentials
title_short Organic vinegar and its nutraceutical potentials
title_full Organic vinegar and its nutraceutical potentials
title_fullStr Organic vinegar and its nutraceutical potentials
title_full_unstemmed Organic vinegar and its nutraceutical potentials
title_sort organic vinegar and its nutraceutical potentials
publisher Penerbit UTM
publishDate 2008
url http://eprints.utm.my/id/eprint/13748/
_version_ 1643646265171378176
score 13.160551

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