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Organic vinegar and its nutraceutical potentials

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

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Abstract

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”.

Item Type:Book Section
Subjects:Q Science > QD Chemistry
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:13748
Deposited By: Liza Porijo
Deposited On:11 Aug 2011 03:20
Last Modified:11 Aug 2011 03:20

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