Conduct a scientific literature search for evidence as to whether there is or not a health benefit for human consumers who regularly consume tomatoes (and tomato products such as canned tomatoes) as a functional food product.
∗Include processing techniques, heat and storage stability of tomatoes in order to maintain functional characteristics and bioavailability.
∗ Describe the functional (biological, physiological) role of the food product and its active constituent(s) in promoting health or preventing disease. Write a report of no more than 2000 words excluding references, figures and tables In which you assess the amount and type of scientific evidence. Form your own opinion and clearly state whether or not you consider the case has been made that the food is a functional food.
∗Present evidence for both sides of the argument even if you are convinced that there is a strong case one way or the other Other than physiological functionality and health claims,
∗Impact of processing
∗Source of materials
∗Processing options modulating functionality
∗Unit operations
∗Storage and distribution/packaging
∗Safety implications of materials and processes
∗Process monitoring for functions
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