Food Science & Technology Bulletin: Functional Foods最新文献

{"title":"Vitamin fortification of foods: a critical review","authors":"G. P. Webb","doi":"10.1616/1476-2137.1605","DOIUrl":"https://doi.org/10.1616/1476-2137.1605","url":null,"abstract":"","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2011-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126310024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacillus coagulans as a probiotic","authors":"D. Keller, S. Farmer, A. McCartney, G. Gibson","doi":"10.1616/1476-2137.16015","DOIUrl":"https://doi.org/10.1616/1476-2137.16015","url":null,"abstract":"Probiotics are live microbial feed additions that improve human or animal health. Their activities are towards improving the composition of the gastrointestinal microbiota in a manner that reduces the risk of disorder. In some cases, probiotics are also used therapeutically. Most probiotics use lactobacilli or bifidobacteria as the main constituents. These produce lactic acid as well as other anti-pathogenic attributes. Traditionally, probiotics are incorporated in dairy products (yoghurts or fermented drinks) or in lyophilised form. Because of stability and viability factors, heated products are not usually a target for probiotic use. This is because they are temperature sensitive. However, a spore-forming genus would have the ability to overcome this limitation. Here, we discuss evidence for the spore-forming Gram-positive bacterium Bacillus coagulans as a probiotic.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115726870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovation strategies for functional foods and supplements. Challenges of the positioning between foods and drugs","authors":"S. Bröring","doi":"10.1616/1476-2137.15996","DOIUrl":"https://doi.org/10.1616/1476-2137.15996","url":null,"abstract":"Functional benefits delivering more than a nutritional value to consumers present an opportunity for above average returns and, thus, have triggered numerous innovations from food as well as pharmaceutical companies. This development of functional foods and supplements has led to a new inter-industry segment between foods and drugs. However, not all innovations are successful as new product positioning between foods and drugs is a complex task involving many challenges. In order to obtain a better understanding of how different players with differing industry backgrounds tackle this new segment, this paper investigates the innovation strategies of 54 research and development projects. The analysis presents eight different clusters of similar innovation strategies and seeks to deliver a framework for theory and practice to enhance innovation success of new products at the borderline between foods and drugs.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122688307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Risk management of vitamins and minerals in Europe: quantitative and qualitative approaches for setting maximum levels in food supplements for children","authors":"D. Richardson","doi":"10.1616/1476-2137.15997","DOIUrl":"https://doi.org/10.1616/1476-2137.15997","url":null,"abstract":"","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116231461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential of probiotics as in-feed growth enhancers for swine","authors":"A. Wealleans, J. Litten-Brown","doi":"10.1616/1476-2137.15972","DOIUrl":"https://doi.org/10.1616/1476-2137.15972","url":null,"abstract":"Probiotics have enjoyed a surge of popularity in recent years, with many novel applications being proposed. One of the foremost for the agricultural industry is their potential for livestock growth promotion, a subject of special interest since the 2006 EU-wide ban on sub therapeutic levels of in-feed antibiotic growth enhancers. Probiotics work through a number of differing mechanisms, most of which are not, as yet, fully understood. The probiotics interact with the host’s natural gut flora in a complex and varying array of mechanisms, but ultimately work to improve nutrient digestibility and gut health and to suppress the actions of pathogenic bacteria. In conclusion, probiotics can be a useful replacement for in-feed antibiotic growth enhancers. However, care should be taken due to the variability of the size of the effect and the inconsistency of the results in the published literature.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130625035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Shaping the human microbiome with prebiotic foods: current perspectives for continued development","authors":"K. Tuohy, Duncan T. Brown, A. Klinder, A. Costabile","doi":"10.1616/1476-2137.15989","DOIUrl":"https://doi.org/10.1616/1476-2137.15989","url":null,"abstract":"The human gut microbiome is now seen as an important and modifiable contributor to host health. Recent post-genomic studies have highlighted the fact that an aberrant gut microbiota is a characteristic of many disease states, both chronic diseases of the gut (e.g., inflammatory bowel disease and colon cancer) and more systemic diseases (e.g., allergy, diabetes and obesity). Conversely, certain functional foods which mediate their physiological activities through the gut microbiota, have shown promise in reducing the risk of developing these diseases. Prebiotics are non-digestible food components which through modulation of the gut microbiota, mediate improved host health. They have a proven track record in modulating the gut microbiome, with numerous studies showing that they can reproducibly increase relative numbers of intestinal Bifidobacterium spp. and are emerging as a particular set of functional foods with strong scientific support for their health promoting capabilities. The bifidobacteria are a group of bacteria increasingly recognised as an indicator or biomarker of gut health. In 2010 we reviewed the various methods for selecting and testing of prebiotic functional foods and went on to discuss the challenges facing both the probiotics and prebiotics field within a market increasingly governed by the need to prove cause and effect for functional food health claims. In this 2014 update, we further discuss the implications of recent human studies which expand the prebiotic concept beyond their traditional core of non-digestible carbohydrates, to include various plant food derived polyphenols and certain whole plant foods, raising the intriguing possibility that the prebiotic concept goes far beyond fiber based functional ingredients and infact represents an inherent physiological function of whole plant foods. Prebiotics therefore may thus be considered a functional essence of plant foods already recognised for their health effects, but in a form which may be readily supplemented into the mass produced foods which make up the major part of our diet in developed economies.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131165793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional foods: the Chinese point of view","authors":"X. Wang","doi":"10.1616/1476-2137.15941","DOIUrl":"https://doi.org/10.1616/1476-2137.15941","url":null,"abstract":"","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128157671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microalgae – source of natural bioactive molecules as functional ingredients","authors":"L. Gouveia, A. Marques, J. Sousa, P. Moura, N. Bandarra","doi":"10.1616/1476-2137.15884","DOIUrl":"https://doi.org/10.1616/1476-2137.15884","url":null,"abstract":"AbstractMicroalgae can provide an untapped number of important bioactive molecules (functional ingredients), and their incorporation in traditional foods (e.g. breakfast cereals, spreads, breads, cookies, brownies, energy bars, mayonnaises, gelled desserts, pastas, emulsions, ice creams, and beverag","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125122703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary prebiotics: current status and new definition","authors":"G. Gibson, K. Scott, R. Rastall, K. Tuohy, A. Hotchkiss, Alix Dubert-Ferrandon, M. Gareau, E. Murphy, D. Saulnier, G. Loh, S. Macfarlane, N. Delzenne, Y. Ringel, G. Kozianowski, R. Dickmann, I. Lenoir-Wijnkoop, C. Walker, R. Buddington","doi":"10.1616/1476-2137.15880","DOIUrl":"https://doi.org/10.1616/1476-2137.15880","url":null,"abstract":"In November 2008, a group of scientists met at the 6th Meeting of the International Scientific Association of Probiotics and Prebiotics (ISAPP) in London, Ontario, Canada, to discuss the functionality of prebiotics. As a result of this, it was concluded that the prebiotic field is currently dominated by gastrointestinal events. However, in the future, it may be the case that other mixed microbial ecosystems may be modulated by a prebiotic approach, such as the oral cavity, skin and the urogenital tract. Therefore, a decision was taken to build upon the current prebiotic status and define a niche for ‘dietary prebiotics’. This review is co-authored by the working group of ISAPP scientists and sets the background for defining a dietary prebiotic as ‘‘a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health’’.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130135703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prebiotics and probiotics: potential strategies for reducing travellers' diarrhoea in athletes competing abroad","authors":"G. Walton, Ying Ni Lim, Yong Ng, R. Hannah, K. Hunter","doi":"10.1616/1476-2137.15860","DOIUrl":"https://doi.org/10.1616/1476-2137.15860","url":null,"abstract":"Travellers’ diarrhoea (TD) is the most common gastrointestinal illness to affect athletes competing abroad. Consequences of this debilitating condition include difficulties with training and/or participating in competitions which the athlete may have spent several years preparing for. Currently, there are no targeted strategies to reduce TD incidence in athletes. General methods used to reduce TD risk, such as avoidance of contaminated foods, chemoprophylactics and immunoprophylactics, have disadvantages. Since most causative agents of TD are microbial, strategies to minimise TD risks may be better focused on the gut microbiota. Prebiotics and probiotics can fortify the gut microbial balance, thus potentially aiding the fight against TD-associated microorganisms. Specific probiotics have shown promising actions against TD-associated microorganisms through antimicrobial activities. Use of prebiotics has led to an improved intestinal microbial balance which may be better equipped to combat TD-associated microorganisms. Both approaches have shown promising results in general travelling populations; therefore, a targeted approach for athletes has the potential to provide a competitive advantage.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129804172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}