Xem 1-11 trên 11 kết quả Probiotic foods
  • 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.

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  • In resolution WHA63.14, the World Health Assembly urges Member States to identify the most suitable policy approach given national circumstances, and to develop new policies or strengthen those existing that aim to reduce the impact on children of marketing of foods high in saturated fats, trans-fatty acids, free sugars, or salt. This section proposes steps that may facilitate the policy development process. Firstly, it is advisable for Member States to seek consensus across government on the need for policy development.

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  • The probiotic bacteria must be viable to affect the health, but the non-viable bacteria could also affect the immunological status of the host. It is believed that the arrival of probiotic bacteria with food to different parts of intestine can increase probiotic bacteria adherence and the rate of colonization. Food products may contain many forms of probiotic bacteria, including culture concentrate that is added to a food (dried or deep-freeze form), the fermented or non-fermented food products, and dietary supplements in the form of drug products-powder, capsules or tablet.

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  • There are several actors involved in the development of marketing communications and their subsequent dissemination to the target audience. The key relevant actors are illustrated in Figure 3. Food manufacturers and food retailers (and their respective trade associations and representative bodies) range from large global food and non-alcoholic beverage producers to small local vendors and kiosks, including supermarkets and quick- service restaurant chains.

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  • The Dietary Guidelines is intended primarily for use by policymakers, healthcare providers, nutritionists, and nutrition educators. The information in the Dietary Guidelines is useful for the development of educational materials and aids policymakers in designing and imple­ menting nutrition-related programs, including federal food, nutrition education, and information programs. In addition, this publication has the potential to provide authoritative statements as provided for in the Food and Drug Administration Modernization Act (FDAMA).

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  • ore and more consumers are looking for health benefits associated with their food or drink product; these concerns range from the effects of probiotics, the health benefits associated with a meat-reduction diet to the role of antioxidants in ageing and skincare. New Profit Opportunities in Health and Nutrition to 2009: Changing consumer concerns and market influencers in food and drinks reveals consumers' health concerns and the relationship between nutrition and purchasing habits.

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  • This guide has been produced to assist small event organisers. Each event is different and will require different levels of management, services and provisions, However, there are elements that are common to all events and we advise you to use the information contained in this guide as a basis for planning you event. the requirements for their event. If you are an employer or self‐employed person, compliance with health and safety, food safety and fire precautions legislation are legal requirements and can be enforced by local authorities.

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  • Originally scheduled for just five years, steps were then taken to extend the milk quota system until 1992. The Reform of the CAP in 1992 (MacSharry Reform) led to a further prolongation of the quota system until 2000, at which point, as part of Agenda 2000, the system was further extended until 2008. Finally with the Luxembourg Agreement on the MTR in 2003, MS approved another extension of the quota regime until 2015.

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  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

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  • The dominant overall flora in human intestines in bifidobacteria, B. longum. The information provided by the Authors are very useful in understanding the process of probiotic adaptation with regards to the fermentation conditions, in milk and other food substrates. Among the factors influencing the viability of probiotic microorganisms in food products, the most important are: pH, titrable acidity, molecular oxygen, redox potential, hydrogen peroxide, bacteriocins and short chain fatty acids.

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  • The fact that the gut microfl ora can be altered for the benefi t of human health has motivated the development of new functional food ingredients. A probiotic is a live microbial food supplement, which benefi cially affects the host by improving its intestinal microbial bal- ance (Fuller 1989). A prebiotic is defi ned as a nondigestible food ingredient that benefi cially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health (Gibson and Roberfroid 1995)....

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