Resumo

VALENCIA GARCIA, Francia Elena; ROMAN MORALES, María Orfilia  e  CARDONA SANCHEZ, Diana Patricia. Calcium in the development of functional food. Rev. Lasallista Investig. [online]. 2011, vol.8, n.1, pp.104-116. ISSN 1794-4449.

Inadequate habits in the consumption of food that contains calcium causes dietary misbalances which drive to health problems, such as osteoporosis. Calcium is a vital element for the body, and its existence in it depends exclusively on its consumption in the diet. Consumer awareness about health problems has driven companies to develop food with calcium additions, aiming to make them a part of the feeding routine, innovating products or improving the quality of those that already exist with a higher added value. For these developments it is important to get familiar with some parameters mentioned in this article.

Palavras-chave : calcium; functional food; biological study.

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