Tài liệu Sản phẩm giá trị gia tăng và thực phẩm chức năng

Sản phẩm giá trị gia tăng và Thực phẩm chức năng Value-added products and functional foods Dr. Van Tang Nguyen Department of Food Technology Research, Development and Teaching Group on Functional Foods Cell phone: 0905 228671 Email: [email protected] Nha Trang - 2020 Contents  Definition of value-added products  Potential of value-added products  Development and application of value-added products  Definition of functional foods  Legislation and claims on functional foods  Functional foods and health benefits  Development of functional foods  Market and future perspectives of functional foods Assessment  Attendance/Attitude (at least 80% or 24 h): 10%  Exercise(s) include assignment, class exercises, reports, homework, student’s presentation: 40%  Final exam (writing, references are permitted): 50% References 1. Van Tang Nguyen. 2017. Recovering bioactive compounds from agricultural wastes. John Wiley & Son. 2. Trần Thị Luyến (chủ biên). 2010. Khoa học-công nghệ surimi và sản phẩm mô phỏng. NXB Nông Nghiệp. 3. Trang Sĩ Trung (chủ biên). 2018. Chitin-chitosan từ phế liệu thủy sản và ứng dụng. NXB Nông Nghiệp. 4. Trang Sĩ Trung (chủ biên). 2016. Thu nhận protein, chất màu từ phế liệu thủy sản và ứng dụng. NXB Nông Nghiệp. 5. Paliyath, G., Bakovic, M., Shetty, K. Saarela, M. (Eds). 2011. Functional foods: Concept to product (second edition). Woodhead Publishing Limited, Cambridge, England. 6. Paliyath, G., Bakovic, M., Shetty, K. (Eds). 2011. Functional foods, nutraceuticals and degenerative disease prevention. John Wiley & Sons Ltd, West Sussex, UK. References 7. Noomhorm, A., Ahmad, I. and Anal, A. K. (Eds). 2014. Functional foods and dietary supplements: Processing effects and health benefits. John Wiley & Sons Ltd, West Sussex, UK. 8. Sabliov, C. M., Chen, H., Yada, R. Y. (Eds). 2015. Nanotechnology and functional foods: Effective delivery of bioactive ingredients. John Wiley & Sons Ltd, West Sussex, UK. 9. Malla, S., Hobbs, J. E., Sogah, E. K. 2013. Functional foods and natural health products regulations in Canada and around the world: A summary. Canadian Agricultural Innovation and Regulation Network, 1-10. 10. Kate. 2015. Top 10 functional food components with superpowers. Top Inspired. (http://www.topinspired.com/top-10-functional-food-components-with-superpowers/) 11. Bioactive Research (https://researchonbioactives.wordpress.com/) Definition of value-added products Source: https://www.ldoceonline.com/dictionary/value-added-product Definition of value-added products Definition by USDA Value-added Agriculture Value-added products are defined as follows: A change in the physical state or form of the product (such as milling wheat into flour or making strawberries into jam). The production of a product in a manner that enhances its value, as demonstrated through a business plan (such as organically produced products). The physical segregation of an agricultural commodity or product in a manner that results in the enhancement of the value of that commodity or product (such as an identity preserved marketing system). As a result of the change in physical state or the manner in which the agricultural commodity or product is produced and segregated, the customer base for the commodity or product is expanded and a greater portion of revenue derived from the marketing, processing or physical segregation is made available to the producer of the commodity or product. Source: https://www.agmrc.org/business-development/getting-prepared/valueadded-agriculture/articles/usdavalue-added-ag-definition Definition of value-added products Definition by Colorado Farm To Market Value added products are raw agricultural products that have been modified or enhanced to have a higher market value and/or a longer shelf life. Some examples include fruits made into pies or jams, meats made into jerky, and tomatoes and peppers made into salsa. Raw agricultural commodities that are altered from the whole fruit or vegetable state by slicing, dicing, cutting, chopping, cooking, mixing, grinding, smoking, drying, packaging, canning or other procedures that alter the food from its original state, are subject to Colorado Wholesale Food Regulations. With the exception of foods produced under the Cottage Foods Act, all processed foods sold at farmers’ markets must be manufactured in an approved facility which has been inspected by the health department for Good Manufacturing Practices. Source: http://cofarmtomarket.com/value-added-products/ Sources of by-products/residues or wastes Agricultural production and Food manufacturing/processing Seafood processing Restaurant/hotel Wastes (solid, liquid and gas) Industries Family activities Transportation/ tourist/services Agricultural production Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural by-products/wastes Source: Nguyen (2017) Agricultural and food by-products/wastes Source: Nguyen (2017)