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Valorization of bioactive compounds in the development of vegan products: a bibliometric analysis
This article analyzes trends in the use of bioactive compounds in the development of vegan products. To this end, a bibliometric analysis is conducted using records retrieved from the Scopus database. The results demonstrate a growing trend in the literature related to the use of compounds for the development of functional foods. Based on co-occurrence analysis, six clusters are identified, highlighting the importance of developing fermented foods and beverages, dietary supplements, the application of quality and safety standards in vegan foods, as well as the analysis of antioxidant capacity and the nutritional composition of these types of products. This study has important implications for the identification of new products based on scientific evidence and market trends.
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