In the early 1980’s, the Japanese were the
first to recognize dairy components as
having significant contributions to
“physiologically functional foods.” Since
then there has been an increasing number of
investigations that have supported this view.Current evidence for the health benefits of
most dairy foods and dairy components is
based primarily on in vitro and in vivo
animal studies. Human clinical studies are still needed in
Bài giảng "Thực phẩm chức năng Functional foods" trình bày về những vấn đề chung về thực phẩm chức năng, các hợp chất chức năng trong thực phẩm, thực phẩm chức năng và sức khỏe, phát triển sản phẩm thực phẩm chức năng. Hy vọng nội dung bài giảng phục vụ hữu ích nhu cầu học tập và nghiên cứu.
Support the development of the functional food industry in Ireland.
Create a new, internationally-competitive, interdisciplinary, industry-focused research centre developing skills and technologies that will lead to new products, processes and services.
Develop research programmes that are jointly formulated and implemented by the participating academic and industrial partners with a view to providing the best solutions to the medium and long term issues facing industry in Ireland.
Related titles from Woodhead’s food science, technology and nutrition list:
Benders’ dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573 475 3) David A Bender and Arnold E Bender The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). In addition there is nutrient composition data for 287 foods. ‘This valuable book continues to fulfil the purpose of explaining to specialists in other fields the technical terms in nutrition and food processing.
New technologies have led to revisiting of the individual-collective relation in public health
…and to questions of their impact on health inequalities
The upholding of ‘choice’ coincides with new forms of stratification
No consistency in argument
Examples: nutrigenetics, obesity and functional foods
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.
Dairy products form the major part of functional foods. To understand their
success it is important to know that milk is a natural and highly nutritive part of a
balanced daily diet. Designing and developing functionality in dairy-based products
simply means modifying and/or enriching the healthy nature of the original base.
This chapter is a brief introduction to the composition of milk and the nature of
fermented milk products. It also gives a few definitions and introduces some of the
functional dairy products on the market.
The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.
Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Promoting functional foods as acceptable alternatives to doping: potential for informationbased social marketing approach
Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học General Psychiatry cung cấp cho các bạn kiến thức về ngành y đề tài: Osteoarthritis and nutrition. From nutraceuticals to functional foods: a systematic review of the scientific evidence...
Enzymes may be described as 'functional catalytic proteins'. I do hope, however,
that this volume will re-introduce them as useful and targeted workforces.
Like the more familiar human workforces, they have preferred working
conditions, may be trained (cultured) to carry out very specific tasks, and
they cannot function when their food (substrate) runs out.
Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products.
Engineering and Food for the third millenniumthat is compliant with the requirements
of globalization and new technologies, is one of the most significant additions to the
Food Preservation Technology Series. This bookis the result of a tremendous effort by
the authors, the publisher and editors to put together, as never before, a comprehensive
overview on what is current in food engineering.
Food and water are necessary to keep the human body functioning. People
must have a balanced diet that includes a complex range of nutrients to provide
energy, promote growth, maintain health and resist disease or illness, and
It is also known that food and water can carry, or be sources of, harmful
microorganisms, chemical compounds and particulate matter.
It has been recognized for many years that states of nutrient deficiency are associated
with an impaired immune response and with increased susceptibility to infectious
disease. In turn, infection can affect the status of several nutrients, thus setting
up a vicious circle of under nutrition, compromised immune function and infection.
Nutrigenomics, proteomics and metabolomics are three
new disciplines that will contribute to the rapid development
of functional foods. Bioinformatics is a new tool that uses
computer database technology to integrate data from
multiple, and sometimes disparate, disciplines. Already
these disciplines and tools have improved our understanding
of food science and human nutrition. Discoveries in genetics
make it possible to understand the effects of nutrients in
processes at the molecular level in the body and also the
variable effects of dietary components on each individual.
Additionally, demography is especially of interest to marketers as it is important to see how pop-
ulation is changing in number and distribution of gender, age and other demographic characteris-
tics and variables. Family structure, marriage and divorce rates of individual counties also have
effects on consumption habits; for example, couples with children have many more health con-
cerns when buying food than singles.
We propose a two-step inversion of three-component seismograms that ( 1) recovers
the far-field source time function at each station and (2) estimates the distribution of
co-seismic slip on the fault plane for small earthquakes (magnitude 3 to 4). The
empirical Green’s function (EGF) method consists of finding a small earthquake
located near the one we wish to study and then performing a deconvolution to remove
the path, site, and instrumental effects from the main-event signal.