In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients by Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning

“…This study demonstrates the potential of using microbial fermentation of underutilized BSG to serve as potential functional food ingredients.…”
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Coriander (Coriandrum sativum L.) : a potential source of high-value components for functional foods and nutraceuticals - a review by Sahib, Najla Gooda, Anwar, Farooq, Gilani, Anwarul Hassan, Abdul Hamid, Azizah, Saari, Nazamid, Alkharfy, Khalid M.

“…This review focuses on the medicinal uses, detailed phytochemistry, and the biological activities of this valuable herb to explore its potential uses as a functional food for the nutraceutical industry.…”
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The Relationship Between Attitude Dimension, Social Influence and Self-Efficacy on Behavioural Intention to Consume Functional Food among Malaysian by Salleh, Hayatul Safrah, Mohd Noor, Nor Azila, Nik Mat, Nik Hazimah, Mokhlis, Safiek, Mohamed, Wan Norhayati, Yusof, Yusnita

“…This study is intended to minimize the gap in the literature and develop more understanding concerning the issue of unhealthy consumption behaviour among Malaysians which indeed leads to the prevalence of obesity and Non-Communicable Diseases (NCDs).Many studies had scientifically proven that functional foods, with fortified nutritional values could help prevent the risks of NCDs and improve overall health.Therefore, this study is aimed to investigate the relationship between antecedent factors of attitude dimensions (i.e., reward, necessity, confidence and safety), social influence and self-efficacy on behavioural intention to consume functional foods among Malaysians.A survey was conducted with a sample of 452 respondents by using the self-administered questionnaire.The results revealed that only reward, self-efficacy and necessity factors significantly influence consumer-behavioural intention to consume functional foods. …”
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Malaysian local functional food attributes and customer satisfaction / Fadzilah Mohd Shariff, Dg. Khairunisa Ahmad Sapawi and Hassnah Wee by Mohd Shariff, Fadzilah, Ahmad Sapawi, Dg. Khairunisa, Wee, Hassnah

“…The purpose of this article is to identify the local functional food attributes and literature on their relationship with customer satisfaction. …”
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A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry by Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan

“…Understanding the characteristics of LAB in diverse sources and its potential as a functional food is crucial for therapeutic applications. …”
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Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient by Lim, Siew Khim

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Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach by Ahmad Nasir, Nor Atikah Husna, Yuswan, Mohd Hafis, Abd Karim Shah, Nor Nadiah, Abd Rashed, Aswir, Kadota, Kazunori, Yusof, Yus Aniza

“…These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.…”
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Prebiotics : development & application / by 197768 Gibson, G. R., Rastall, R. A.

Subjects: “…Functional foods…”

The condensed encyclopedia of healing foods / by 200578 Murray, Michael T., Pizzorna, Joseph E., Pizzorno, Lara

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Carcinogenic and anticarcinogenic food components / by Baer-Dubowska, Wanda, Bartoszek, Agnieszka, Malejka-Giganti, Danuta

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Handbook of functional lipids / by Akoh, Casimir C., 1955-

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Anti-obesity activities of edible bird nest on 3T3-L1 adipocytes and high fat-cholesterol diet induced-obese rabbits by Mohamad Ibrahim, Ramlah

Subjects: “…Functional foods…”
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Mushroom as a potential source of prebiotics : a review. by F.M.N.A, Aida, Mustafa, Shuhaimi, Abd. Manap, Mohd. Yazid, A.G., Maaruf

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Preparation, characterization and stability evaluation of astaxanthin nanodispersions by Kouchehbagh, Navideh Anarjan

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Effect of microencapsulation efficiency of maltodextrin produced from breadfruit and broken rice and its in vitro wound healing efficacy by Mohamed Amin, Zahiah

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Serum metabolomics profiling of commercially mixed functional foods—effects in Beta-amyloid induced rats measured using 1H NMR spectroscopy by Mohd Rosli, Nur Hasnieza, Yahya, Hanis Mastura, Ibrahim, Farah Wahida, Shahar, Suzana, Ismail, Intan Safinar, Ahmad Azam, Amalina, Rajab, Nor Fadilah

“…Functional foods such as pomegranate, dates and honey were shown by various previous studies to individually have a neuroprotective effect, especially in neurodegenerative disease such as Alzheimer's disease (AD). …”

Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient by Khairi Zainol, I. Mohd Subri, Zamri Amir Izzwan, Zamzahaila Mohd Zin, Fisal Ahmad, Hasmadi Mamat

“…This study reveals that SCGs can be regarded as a new useful source of natural antioxidant with a view to increasing the use of antioxidant synthetics by using the ingredient of agro-industrial residues in food production especially ingredients for functional food.…”
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Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration by Abdul Rohman, Che Man, Yaakob

“…Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. …”
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Anti-angiogenic functional and medicinal foods / by Losso, Jack N., Shahidi, Fereidoon, 1951-, Baghchi, Debasis

Subjects: “…Functional foods…”

Cholesterol-lowering and anti-atherogenic properties of edible bird’s nest in vitro and in vivo by Mohamad Nasir, Nurul Nadiah

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