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Functional foods designer foods

Goldberg I. 1994. Introduction. In Goldberg I, editor. Functional Foods Designer Foods, Pharmafoods, Nutraceuticals. New York Chapman and Hall, pp. 1-16. [Pg.41]

Goldberg, I. Functional foods. Designer foods, pharmafood, nutraceuticals. [Pg.77]

Sanders, M.E., Lactic acid bacteria as promoters of human health, in Functional Foods—Designer Foods, Pharmafoods, Nutraceuticals, Goldberg, I., Ed., Chapman Hall, New York, 1994, 294. [Pg.284]

Stark, A., Madar, Z. (1994). Dietary fiber. In I. Goldberg (Ed.), Functional foods Designer foods, pharntafoods, nutraceuticals (pp. 183-201). New York Chapman and Hall. [Pg.152]

Weaver, C. M., and Liebman, M. (2002). Biomarkers of bone health appropriate for evaluating functional foods designed to reduce risk of osteoporosis. Br. J. Nutr. 88, S225-S232. [Pg.345]

Surai R F. and Sparks N. H. C. (2001). Designer eggs from improvement of egg composition to functional food. Trends Food Sci. Technol. 12 7-16. [Pg.239]

DPP-IV, An Important Target for Antidiabetic Functional Food Design... [Pg.177]

There have been continuous search for new substances that can improve biological functions and possibility of applying these compounds to promote well-being of human. This has resulted in development of products such as vitamins, dietary supplements, functional foods, nutraceuticals, phytochemicals, bio-chemopreventatives, and designer foods (Zeisel,... [Pg.139]

McClements, D.J., Decker, E.A., Park, Y., Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition, 49, 577-606. [Pg.75]

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. [Pg.39]

The use of self-assembling peptides is also explored beyond the medical, pharmaceutical, or cosmetics industry. Areas of interest are among others functional foods, electronics, functional coatings, and catalysis (but different from enzyme research). As an example, peptides can be designed to switch from a random coil-like primary structure organization into an a-helix or [3-sheet secondary structure with unique properties. Short peptides align to form [3-sheet tapes with different functionalities, for example, hydrophilic and hydrophobic on either side of the tape to form monolayer coatings (Boden et al., 1996). [Pg.6]

U S and Europe. By the end of the last century sales of such foods were in excess of i billion a year. The U S even came up with an alternative name for them - neutraceuticals - which was devised by Stephen Defelice, director of the Foundation for Innovation in Medicine, based in New Jersey. Neutraceutical was coined from nutrient and pharmaceutical, but consumer research found that 60% of those questioned actively disliked the new word, while 70% liked the term functional food. Other names suggested for such products were also a bit of a mouthful foodiceuticals, phytonutrients, designer foods, pharma-foods, and hypemutritious foods. None caught on. [Pg.111]

Two types of functional food are not designed to provide us with dietary components, but to provide food for the microbes that inhabit our gut. These are the so-called probiotic and prebiotic foods. The former are meant to introduce better bacteria into our intestines, while the latter feed the bacteria that are already there in the hope of boosting more of the good bacteria and thereby helping them crowd out the bad bacteria. Various health claims have been made for these foods. [Pg.114]

Increased recognition of the nutritional significance of components of the MFGM has led to a number of studies dedicated to the extraction and production of MFGM from buttermilk. Specific processes have been designed to obtain MFGM isolates free from other milk constituents, with the explicit objective of their use as bioactive and functional food ingredients. The differences in composition between isolates produced from different... [Pg.229]


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See also in sourсe #XX -- [ Pg.467 ]




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