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Volume 8 Journal of Obesity & Weight Loss Therapy Obesity Diet 2018
November 29-30, 2018
Page 30
Notes:
November 29-30, 2018 Bali, Indonesia
International Conference on
Obesity and Diet Imbalance
The importance of using cereals in functional foods
Romina Alina Vlaic, Sevastița Muste, Andruța Elena Mureșan, Vlad Mureșan, Ramona Suharoschi, Crina Mureșan
Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Cluj Napoca, Romania
In the last decades, consumer demand for functional food is growing. Consumers want not only food to satisfy their sense
of hunger or sensorial pleasure, but also food that will provide them with nutrients that help improve health or prevent
certain diseases. Functional foods are products that contain various biologically active compounds and which, consumed in
a current diet, contribute to maintaining the optimal state of physical and mental health of the humankind. Functional foods
contain a number of functional ingredients such as fibers, oligosaccharides, polyalcohols, peptides and proteins, prebiotics
and probiotics, phytochemicals and antioxidants, polyunsaturated fatty acids, etc. Cereals are one of the world's main food
sources. Wheat is the major cereal consumed around the world, but once refined, its nutritional qualities are decreasing.
Based on these considerations, the interest in whole grains and less widely used cereals, as feedstocks for functional foods,
has increased. World Health Organization reports confirm the benefits of whole grain cereal consumption as reducing the
risk of non-communicable diseases (eg type 2 diabetes, cardiovascular disease, hypertension and obesity). New trends suggest
strategies and processing technologies to improve the content and bioavailability of nutrients and bioactive compounds in
cereal foods. Our suggestions come with suggestions for using functional foods using cereals such as rye, oats, buckwheat,
quinoa with protein additions.
Biography
Postdoctoral researcher Vlaic Romina Alina has more than 6 years’ experience in exploitation of food science, development and optimization of functional food
products, extraction and analysis of bioactive compounds (polyphenols, volatile oils, natural pigments, vitamins, proteins, fiber, essential fatty acids, sugars), and
determination of food products quality parameters. She started the PhD stage (2012-2015) in the field of Agriculture. In 2016 and 2017 she was awarded with
Excellence Diploma at the International Salon of Inventions Prominent approved by Ministry of Education and the Academy of Technical Sciences of Romania and
in 2017-2018 she is responsible for 4 innovation projects.
Romina Alina Vlaic et al., J Obes Weight Loss Ther 8, Volume 8
DOI: 10.4172/2165-7904-C11-087