Functional foods conferences

Fruits and vegetables have historically been considered rich sources of some essential dietary micronutrients and fibers, and more recently they have been recognized as important sources for a wide array of phytochemicals that individually, or in combination, may benefit health (Stavric 1994 Rechkemmer 2001). Therefore, some people have conferred on fruits and vegetables the status of functional foods. There are many biologically plausible reasons for this potentially protective association, including the fact that many of the phytochemicals act as antioxidants. 

Manzi, P., Aguzzi, A., Vivanti, V., Paci, M. and Pizzoferrato, L., 1999, Mushrooms as a source of functional ingredients. In Euro Food Chem X European Conference on Functional Foods. A New Challange for the Food Chemist, 22-24 September, Budapest, Hungary, 1, pp 86-93. 

A marine nutraceutical is defined as a marine-derived substance that can be used as a dietary supplement or a food ingredient that provides a medicinal or health benefit beyond basic nutrition [Barrow, C.. and F. Shahidi (2008). Marine Nutraceuticals and Functional Foods. CRC Press. 494 pp.] Cosmoceuticals are cosmetic products with drug-like benefits conferred by ingredients such as vitamins, phytochemicals, enzymes, antioxidants, and essential oils. 

National Agricultural Statistics Services, August 19,2003 Nawar, W. W. "Cranberry Seed Oil. A New Source of Tocotrienols, Omega-3 Fatty Acids, and other Bioactive Compounds", International Conference and Exhibition on Nutraceuticals and Functional Foods, September 13-17, Houston, TX, 2000. 

Coussement, P, Non-digestible oligosaccharides for functional foods, in Proceedings of the First Vitafoods International Conference, Blenford, D.E., Ed., FoodTech Europe, Copenhagen, Denmark, 1997, 15. 

Zawistowski, J., European functional foods landmark Phytosterols and coronary heart diseases, presented at 2nd International Conference on Functional Foods and Nutraceuticals, Istanbul, Turkey, May 4-6, 2006, Abstract OP 06023. 

Miyashita, K., Tsubakihara, Y., and Alasalvar, C., Antioxidant and anti-obesity effects of hazelnnt polyphenols, presented at 6th International Conference and Exhibition on Nntracenticals and Functional Foods, Anaheim, CA, October 16-19, 2005, Abstract 28. 

Dr. Alasalvar is the author of some 50 refereed research papers and book chapters, and editor of three books. He has given over 60 presentations at different scientific conferences. He has dehvered invited lecturers, served as a session chairperson and poster-award chair for various international congresses, and organized international symposia. His research interests include different areas of nutraceuticals and functional foods as well as marine foods, tree nuts (particularly hazelnut), natural antioxidants, dietary phytochemicals, food bioactives as well as sensory, flavor, and hpid chanistry. 

Dr. Shahidi is the author of over 600 research papers and book chapters, has authored or edited 48 books, and has given over 400 presentations at scientific conferences. Dr. Shahidi s current research interests include different areas of nutraceuticals and functional foods as well as marine foods and natural antioxidants. Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids and Journal of Functional Foods an editor of Food Chemistry as well as an editorial board member of the Journal of Food Science Journal of Agricultural and Food Chemistry Nutraceuticals and Food and the International Journal of Food Properties. He is also on the editorial advisory board of Inform. 

The Cluster Competitiveness Group (2007) Biotechnology s applications to nutrition and functional foods. Forum euro-latinoamericano di Torino. 2007 Conference. Public-private partnerships for knowledge-based regional development. 24—26 October 2007, Castello del Valentino, Turin, Italy. http //www.forumtorino.org/download.php fileID=272 lang=enf... 

Tsunehiro J, Yasuda F, Wakamatsu D, Nakai C. 2002. Isolation and characterization of hpid-radical scavenging component in crude canola oil. In Third International Conference and Exhibition on Nutraceuticals and Functional Foods From Laboratory to the Real World and the Marketplace, Nov. 17-20, 2002 San Diego, CA American Oil Chemists Society Champaign, IL, 2002. 

Table 1 Some ingredients conferring FOSHU status on Japanese functional foods...

Clydesdale FM and Chan SH (eds.) (1995) First International Conference on East-West Perspectives on Functional Foods. Nutrition Reviews 54(11, part II) S1-S202. 

The use of low-calorie fat replacers in foods facilitates reductions in the energy density of the diet. However, since fat confers a number of important quality attributes, it is critical that such foods be highly palatable. When all or part of the fat is replaced, the foods must have comparable rheological and sensory-quality attributes to the original high-fat food. Textural properties are particularly important since fat has a pronounced impact on texture, mouthfeel, and hence eating quality. Therefore, in addition to lowering the calorie density, an acceptable fat substitute must have the appropriate functional properties, such as heat stability, emulsification, aeration, lubricity, spreadability, texture, and mouthfeel (Lukacova and Karovicova, 2003 Silva, 1996). 

Two types of evidence indicate that vanadium may function as a anti-feedant for unicates. First, there is evidence based on observation that species whose outer coverings (tunics) are rich in vanadocytes are shunned by predatory fish65,66. These tunics are often acidic, which confers further protection from predation on an individual specimen exhibiting this characteristic. Since vanadium would be expected to hydrolyze in sea water, this acidity could result from release of vanadium due to rupturing blood cells. Second, pieces of fish deliberately dosed with appreciable amounts of vanadium, and offered as food pellets to crustaceans and fish, resulted in reduced food consumption by these predators67. ... 

Mollapour, M. and Piper, P. W. 2001. The ZbYME2 gene from the food spoilage yeast Zygosaccharomyces bailii confers not only YME2 functions in Saccharomyces cerevisiae, but also the capacity for catabolism of sorbate and benzoate, two major weak organic acid preservatives. Molecular Microbiology 42 919-930. 

Rhee, K.C. Determining and modifying protein functionality. Proceedings of the World Conference on Vegetable Protein Utilization in Human Foods and Animal Feedstuffi T.H. Applewhite, Ed. ... 

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