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This paper analyses the properties of various functional food ingredients, such as omega-3 fatty acids, dietary fibre, herbal extracts, vitamins and minerals. In recent years, the number of studies on the use of functional foods and the physiological and technological properties of their...
The production of functional foods in Lithuania, mainly those which use tomatoes as raw materials, is discussed. Also, data on the growing, trade (import and export) and consumption of tomatoes, during the last 10 years, are presented. It was observed that Lithuanians consume less amounts of...