In this work, the authors discuss the sources, biotechnology
applications, and health challenges of functional foods. The topics
discussed include the health potential of pulses and their
bioactivity; health promoting phytonutrients and lactic acid
bacteria in olives; health benefits of the Mediterranean diet;
European consumers acceptance of healthy food products;
fermentation of tomato juice with the probiotic yeast saccharomyces
cerevisiae boulardii; and market strategies to maximise consumer
acceptance of functional dairy-based foods and beverages.
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