Nanomaterial in Robotics: Bridging the Gap Between Current Applications and Future Possibilities by Mohd Amir Shahlan, Mohd Aspar, Syukran Hakim, Norazman, Abdul Nasir, Abd Ghafar, Norasilah, Karumdin, Azizi, Miskon

“…It also examines nanotechnology's role in metastatic cancer treatment and functional food development. This field has made progress, but research is still lacking. …”
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Gac fruit (Momordica cochinchinensis Spreng): From nutritional value to food processing technology by Siti Alyani, Mat, El Enshasy, Hesham Ali, Nadirah, Abd Rahim, Chong, Xin Nih, Vadiveloo, Sajetra Devi, Harisun, Ya’akob, Dailin, Daniel Joe, Chew, Dennis Sing Teong, Nor Hasmaliana, Abdul Manas

“…The fruit's commercialization in functional food products is driven by its potent antioxidant, antibacterial, anti-inflammatory, anticancer, neurotropic, and immunomodulatory properties. …”
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Quantification of bioactive compounds from Averrhoa Bilimbi by Siti Aishah, Muhmed

“…The selected extraction conditions could be used for further studies and functional food product development.…”
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Development of a dairy-free fermented oat-based beverage with enhanced probiotic and bioactive properties by Chen, Liwei, Wu, Daoyan, Schlundt, Joergen, Conway, Patricia L

“…In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.…”
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Identification and characterization of a wolfberry carboxypeptidase inhibitor from Lycium barbarum by Huang, Jiayi, Wong, Ka Ho, Tan, Wei Liang, Tay, Stephanie Victoria, Wang, Shujing, Tam, James P.

“…Hyperstable cysteine-rich peptides (CRPs) represent an underexplored superfamily of bioactives in functional foods. An example is wolfberry of the Lycium barbarum family. …”
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Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives by Ng, Kuan Rei, Lee, Jaslyn Jie Lin, Lyu, Xiaomei, Chen, Wei Ning

“…Here, we developed a natural, functional food preservative via a combination of sustainable food technologies: food-grade yeast engineered to produce natural plant compounds combined with emulsifiers valorized from milk whey and fruit pectin. …”
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Discovery and characterization of novel cysteine-rich peptides in medicinal plants by Tan, Wei Liang

“…They include Lycium babarum, the plant which produces wolfberries, the popular functional food and herb, from which a novel carboxypeptidase inhibitor and a new class of cysteine-rich peptides, lybatides containing a disulfide-stapled helix, were isolated. …”
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AUTENTIKASI MINYAK BUAH MERAH DALAM CAMPURAN MINYAK KEDELAI DAN MINYAK JAGUNG DENGAN METODE SPEKTROFOTOMETRI INFRAMERAH YANG DIKOMBINASIKAN DENGAN KEMOMETRIKA by , DWI LARASATI SETYANINGRUM, , Prof. Dr. Sugeng Riyanto M.S., Apt.

“…Red fruit oil (RFO) can be considered as functional food oil because not only served as a diet but also as preventive agents of various diseases. …”

PENGARUH VARIASI PEMBERIAN FORTIFIKAN ZAT BESI DAN ZINK PADA SUSU FERMENTASI SINBIOTIK (Lactobacillus plantarum Dad-13�Fruktooligosakarida) TERHADAP KADAR HEMOGLOBIN TIKUS GALUR... by , FAISHAL HANIN, , Siti Helmyati, DCN., M.Kes.

“…It can decrease health degree and work productivity. Functional food development with micro mineral fortification in food can be the solution to overcome anemia. …”

The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder by Endah, S.R.N., Wulasari, P.D., Nofriyaldi, A., Nurliyani, Nurliyani, Harmayani, E.

“…Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. …”
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PURIFIKASI DAN KARAKTERISASI MANANASE DARI Saccharopolyspora flava 76 by , Wahyu Wido Sari, , Dr. Ir. Eni Harmayani, M.Sc.

“…These mannose and manooligosaccharides have potential as functional food. Saccharopolyspora flava 76 is belong to Biotechnology Culture Collection (BTCC)-LIPI, have ability to produce mannanase. …”

Production of Xylooligosaccharides from oil palm fronds hemicellulose by trichoderma longibra chia tum xylanase and ultrafiltration / Siti Normah Mohd Damanhuri Shah by Mohamad Damanhuri Shah, Siti Normah

“…The results indicated the potential utilization of OPF for the production of XOs by enzymatic hydrolysis, which could be further extended as functional food ingredients.…”
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Petroselinum crispumhas antioxidant properties, protects against DNA damage and inhibits proliferation and migration of cancer cells by Tang, Esther Lai-Har, Rajarajeswaran, Jayakumar, Fung, Shin Yee, Kanthimathi, M S Subramaniam

“…CONCLUSION: Petroselinum crispum has health-promoting properties with the potential to prevent oxidative stress-related diseases and can be developed into functional food.…”

The Medicinal Mushroom Ganoderma neo-japonicum (Agaricomycetes) from Malaysia: Nutritional Composition and Potentiation of Insulin-Like Activity in 3T3-L1 Cells by Subramaniam, Sarasvathy, Sabaratnam, Vikineswary, Chua, Kek Heng, Kuppusamy, Umah Rani

“…In summary, the nutritive compositions and significant glucose uptake stimulatory activities of GNJP indicated that it may have potential use in the formulation of functional food for the management of hyperglycemia, insulin resistance, and related complications. © 2020 by Begell House, Inc.…”

Review: Ischemic heart disease and the potential role of Fenugreek (Trigonella foenum graecum linn.) in cardioprotection by Noorul Izzati Hanafi, Noor Hafizoh Saidan, Maizan Mohamed, KNS Sirajudeen, Gan, Siew Huad, Khomaizon A. K. Pahirulzaman, Pasupuleti Visweswara Rao

“…This review gives an insight on the ischemic heart disease and the nutritional values of fenugreek as functional food in protecting the heart.…”
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Quality characteristics of chocolates incorporated with broccoli leaves jellies by Chi, Hong Yeap, Mansoor Abdul Hamid, Oslida Martony, Titi Mutiara Kiranawati

“…Overall, we can also expect the valorization of broccoli leaves in the development of other functional food products.…”
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The beneficial effects of stingless bee honey from heterotrigona itama against metabolic changes in rats fed with high-carbohydrate and high-fat diet by Nur Zuliani Ramli, Chin, Kok-Yong, Khairul Anwar Zarkasi, Fairus Ahmad

“…Kelulut honey (KH) produced by stingless honey bees has stronger antioxidant properties compared to other honey types and may be a functional food against MetS. This study aimed to determine the efficacy of KH in preventing metabolic changes in rats with MetS induced by high-carbohydrate and high-fat (HCHF) diet. …”
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Response surface methodology-based optimized ultrasonic-assisted extraction and characterization of selected high-value components from Gemlik olive fruit by Ullah, Sami, Anwar, Farooq, Fayyaz ur Rehman, Muhammad, Qadir, Rahman, Safwan Akram, Muhammad

“…The current findings support the use of UAEE as an effective green route for optimized recovery of high-value components from GOF and hence its applications can be extended to functional food and nutra-pharmaceutical developments.…”

Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder by Chew, Ying

“…This contribution can be applied in future food product development such as ice cream, functional food and confectionery products.…”
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Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM) by Christopher, Jeffi, Tan, Chin Ping, Wasoh, Helmi, Tang, Teck-Kim, Lee, Yee-Ying, Lai, Oi Ming

“…This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products.…”
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