APPLICATION OF COENZYME Q10 AS A FUNCTIONAL INGREDIENT IN FOOD FORTIFICATION

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KHORSHIDIAN N.; YOUSEFI ASLI M.; ARAB M.; HABIBI H.; KOUSHKI M.R.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE) Page(s): 217-227

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Information Journal Paper

Title

APPLICATION OF COENZYME Q10 AS A FUNCTIONAL INGREDIENT IN FOOD FORTIFICATION

Author(s)

Keywords

COENZYME Q10Q2

STABILITYQ2

FUNCTIONALQ1

FORTIFICATIONQ2

Abstract

Functional food production that includes food, drinks and supplements is one of the areas which has been growing in recent years and various compounds have been utilized for improvement of FUNCTIONAL foods. Coenzyme Q10 is a fat- soluble vitamin- like compound made in body. It is a natural antioxidant that plays important role in energy production in cells and has beneficial health effects in body. CoQ10 is exist naturally in many foods. Meat, fish, nuts and some vegetable oils are a rich sources of Q10 and lower amounts can be found in dairy products, fruits, vegetables and cereals. The level of Q10 in raw materials depends on geographical origin. The average daily intake of this compound is only 3-6 mg that can be enhanced via FORTIFICATION of foods with Q10.

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APA: Copy

KHORSHIDIAN, N., YOUSEFI ASLI, M., ARAB, M., HABIBI, H., & KOUSHKI, M.R.. (2015). APPLICATION OF COENZYME Q₁₀ AS A FUNCTIONAL INGREDIENT IN FOOD FORTIFICATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 217-227. SID. https://sid.ir/paper/72160/en

Vancouver: Copy

KHORSHIDIAN N., YOUSEFI ASLI M., ARAB M., HABIBI H., KOUSHKI M.R.. APPLICATION OF COENZYME Q₁₀ AS A FUNCTIONAL INGREDIENT IN FOOD FORTIFICATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):217-227. Available from: https://sid.ir/paper/72160/en

IEEE: Copy

N. KHORSHIDIAN, M. YOUSEFI ASLI, M. ARAB, H. HABIBI, and M.R. KOUSHKI, “APPLICATION OF COENZYME Q₁₀ AS A FUNCTIONAL INGREDIENT IN FOOD FORTIFICATION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 217–227, 2015, [Online]. Available: https://sid.ir/paper/72160/en

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