Effect of Salinity during Seedling Stage on the Growth and Yield of Black Rice ( Oryza sativa L. 'Jeliteng') by Nisa, R. I., Wulandari, R. A., Kurniasih, B.

“…'Jeliteng') as a functional food, has a higher nutritional content than other types of rice. …”
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Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition by Hakiki, Dini Nur, Fauziyyah, Athiefah, Wijanarti, Sri, Pribadi, Nabila Aisya Putri, Hidayah, Nur

“…This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1, 2, and 3. …”
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Lentinula edodes (shiitake mushroom): An assessment of in vitro anti-atherosclerotic bio-functionality by Rahman, Mohammad Azizur, Abdullah, Noorlidah, Aminudin, Norhaniza

“…Our findings suggest that L. edodes possesses anti-atherosclerotic bio-functionality that can be applied as functional food-based therapeutics against cardiovascular diseases.…”

Alternative dietary fiber sources from kenaf (Hibiscus cannabinus L.) seeds and their by-products by Nevara, Gita Addelia, Syed Muhammad, Sharifah Kharidah, Zawawi, Norhasnida, Mustapha, Nor Afizah, Karim, Roselina

“…These findings provide useful information for researchers and industries to venture into alternative DF sources from kenaf seeds as a value-add ingredient for functional food applications.…”

Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review by Ijod, Giroon, Mohamed Nawawi, Nur Izzati, Anwar, Farooq, Abd Rahim, Muhamad Hafiz, Ismail-Fitry, Mohammad Rashedi, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat

“…However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. …”

Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH by Chan, Kim Wei, Ismail, M.

“…In conclusion, defatted rice bran is a very potential raw ingredient for development of nutraceutical and functional food products due to its high phenolic content and antioxidant activity as compared to other commercial edible flours. …”
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Potency of Indonesian natural products for nutraceutical, pharmaceutical and cosmeceutical industry development. by Rukayadi, Yaya

“…In relation with food diversity which differs on each kind of food ingredients, Indonesia has lots of food ingredients that can give physiologically active potencies to be further developed as functional food or nutraceutical. …”
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Comparison of nutrient composition of ripe and unripe fruits of Nypa fruticans by Ping, Chau Sum, Khoo, Hock Eng, Azlan, Azrina

“…The ripe and unripe flesh of Nypa fruticans could potentially be used as functional food ingredients in the future.…”
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Ferulic acid, gamma oryzanol and GABA content in whole grain rice and their variation with bran colour by Siaw, Xiang Sing, Lee, Huei Hong, Wong, Sie Chuong, Bong, Joseph Choon Fah, Yiu, Pang Hung

“…Whole grain rice rich in bioactive compounds is a good material for the development of nutraceutical products and functional food.…”
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Nutrigenomic effects of edible bird's nest on insulin signaling in ovariectomized rats by Ismail, Maznah, Hou, Zhiping, Imam, Mustapha Umar, Ooi, Der Jiun, Ideris, Aini, Mahmud, Rozi

“…The data suggest that EBN could meliorate estrogen deficiency-associated increase in risk of cardiometabolic disease in rats, and may in fact be useful as a functional food for the prevention of such a problem in humans. …”
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Nutrigenomic effects of Curculigo latifolia on type 2 diabetic model by Ishak, Nur Akmal, Ismail, Maznah

“…Hence, C. latifolia can be used as functional food or incorporated as a supplement in health-care food for the treatment of type 2 diabetic.…”
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Adhesion Properties Of Bifidobacterium Pseudocatenulatum G4 To Ht-29 Epithelium Cell Line by Suliman, Ali Kahtan

“…Bifidobacterium pseudocatenulatum G4 has been recently identified as a safe probiotic for incorporation into functional food for human consumption. Preliminary investigations showed that the probiotic candidate B. pseudocatenulatum G4 strain possesses the required criteria for a being successful probiotic microorganism. …”
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Whey protein concentrate as a novel source of bifunctional peptides with Angiotensin-I converting enzyme inhibitory and antioxidant properties: RSM study by Abdelhameed Hussein, Fatima, Chay, Shyan Yea, Zarei, Mohammad, Muhammad Auwal, Shehu, Abdul Hamid, Azizah, Wan Ibadullah, Wan Zunairah, Saari, Nazamid

“…This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.…”

Composition, color and antioxidant properties of cocoa shell at different roasting temperatures by Fakhlaei, Rafieh, Ashari, Rozzamri, Hussain, Norhayati

“…The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.…”
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Therapeutic Benefits Of Commercially Available Gourd Family In Improvement and Sustainability of Human Health by Mohd Ab Azid, Saffanah, Wan Ishak, Wan Rosli

“…Winter melon (Benincasa hispida) is a source of water soluble polysaccharides, vitamin C while the taste is pleasant, sub acid and aromatic juicy flesh; a great source of functional food production and can be stored up a year. …”
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Physicochemical characteristics of liposome encapsulation of stingless bees' propolis by N. A., Ramli, N., Ali, S., Hamzah, N. I., Yatim

“…Nutraceuticals from natural sources have shown potential new leads in functional food products. Despite a broad range of health-promoting effects, these compounds are easily oxidized and unstable, making their utilization as nutraceutical ingredients limited. …”
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An overview: exploring the potential of fruit and vegetable waste and by-products in food biodegradable packaging by Ali, Muhammad Qasim, Noormazlinah, Ahmad, Mohd Akmal, Azhar, Mimi Sakinah, Abdul Munaim, Hussain, Ashiq, Ali Mahdi, Amer

“…The food industry generates substantial amounts of waste that creates environmental concerns. Edible and functional food packaging, crafted from food waste and natural materials, presents a sustainable approach by reducing waste and plastic usage. …”
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Health-Promoting Role of Fermented Pigeon Pea (Cajanus cajan L (Mill)) Milk Enriched with γ-aminobutyric Acid (GABA) Using Probiotic Lactiplantibacillus plantarum Dad-13 by Yogeswara, Ida Bagus Agung, Kusumawati, I Gusti Ayu Wita, Nursini, Ni Wayan, Mariyatun, Mariyatun, Rahayu, Endang Sutriswati, Haltrich, Dietmar

“…In conclusion, the development of fermented pigeon pea enriched with GABA using probiotic L. plantarum Dad-13 shows promising potential as a functional food that can promote health benefits and help prevent diseases.…”
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Antioxidant capacity and antimicrobial activity of selected aromatic Malaysian herbs and their effects on the storage stability of mechanically deboned chicken meat sausage / Nurai... by Aziman, Nurain

“…Sm., Cymbopogon citratus Stapf and Kaempferia galanga L. as functional food ingredients. Spectrophotometric method and RP-HPLC were used to identify and determine phenolic acid and flavonoid compounds of aromatic Malaysian herbs. …”
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Optimization of Enzymatic Hydrolysis of Tilapia Muscle (Oreochromis niloticus) using Response Surface Methodology (RSM) by Jumardi Roslan, Siti Mazlina Mustapa Kamal, Khairul Faezah Md. Yunos, Norhafizah Abdullah

“…Protein hydrolysates from tilapia muscle containing a desirable peptide with low molecular weight which may potentially to be used as functional food products.…”
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