Food Science and Technology Bulletin: Fu, Volumen2IFIS Publishing, 2006 - 116 páginas Food Science and Technology Bulletin: Functional Foods is a new online minireview journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of the field. Newly published minireviews are compiled to form an annual printed volume. Contents for Volume 2 of the Bulletin include minireviews on kefir, antioxidants, carbohydrates and fibre, functional foods and health claims, effects on mood, functional foods and bone health, antimicrobial properties of green tea catechins, prebiotics, and the cholesterol-lowering effects of plant sterol-enriched products. |
Contenido
1 Kefir a complex probiotic | 1 |
2 Antioxidants and 21st century nutrition | 19 |
a review of functionality in health and wellbeing | 31 |
4 The scientific substantiation of health claims with particular reference to the grading of evidence and consumer understanding | 39 |
5 Can functional foods modify mood? | 49 |
6 Functional foods and bone health | 59 |
7 Antimicrobial properties of green tea catechins | 71 |
a nutritional concept gaining momentum in modern nutrition | 83 |
9 Cholesterollowering action of plant sterolenriched products | 101 |
Términos y frases comunes
absorption acid action activity addition American Journal antioxidant associated bacteria benefits blood bone breakfast calcium cancer carbohydrate catechins cell cereals changes cholesterol Clinical Nutrition colon compared components compounds concentrations consumed consumption containing Dairy decreased diet dietary disease effects energy et al European evidence factors fatty acids fermentation fibre functional foods gallate gene genistein glucose green tea growth health claims human important improved increased individuals inhibit intake International intestinal inulin isolated Journal of Clinical Journal of Nutrition kefir grains Lactobacillus LDL-C levels lipid lower Microbiology milk mineral mood oligofructose oligosaccharides oxidative plant sterols plasma potential prebiotics prevention properties protein rats recent reduced reported Research resistance response risk role Science scientific showed shown spreads stanols status structure studies subjects supplementation Table tion trials vegetables vitamin women yoghurt