well-being and/or reduction of risk of disease (Ashwell, 2002). Functionalfoods are divided by the European Commission into the following groups: (I) natural food such as fruit or grain, which may or may not be modified by plant breeding or other
Authors:Á. Mayer, J. Rezessy-Szabó, Cs. Bognár, and Á. Hoschke
Twenty-six Bifidobacterium strains were isolated from human faeces. Seven strains were identified as B. bifidum, 4 strains as B. breve, 10 strains as B. longum, 2 strains as B. pseudocatenulatum and 3 strains as B. dentium by 16S rDNA analysis. The isolates from human origin showed strong adherence to the human tissue cultures. Three out of the 12 tested isolates repressed the growth of enteropathogenic bacteria. Utilisation of 9 commercially available oligosaccharides was tested by both Bifidobacteria and enteropathogens. Pro-, pre- and synbiotic food was made. Their effect was evaluated in in vivo feeding experiments, where healthy and antibiotic treated mice were used as test animals. During the four-week feeding period the composition of the colonic microbiota of the healthy mice did not change characteristically in any feeding group. However, the microbiota of mice in which it had been killed by antibiotic treatment was recovered by feeding with synbiotic food.
Authors:Z. Szakály, V. Szente, Zs. Polereczki, and O. Szigeti
Biró, Gy. (2004): Új funkcionális élelmiszer alkotórészek — A rosszindulatú daganatok és az oxidatív degradáció. (New functionalfood components — Malignant tumour and oxidative degradation.) Édesipar , 4 , 137
Verbrauchereinstellung heute. -in: Gedrich, K.
, Karg, G.
& Oltersdorf, U.
FunctionalFood - Forschung, Entwicklung und Verbraucherakzeptanz
. Bericht der Bundesforschungsanstalt für Ernährung und Lebensmittel, Karlsruhe, pp. 35
Authors:Judit Perjéssy, Ferenc Hegyi, Magdolna Nagy-Gasztonyi, Rita Tömösközi-Farkas, and Zsolt Zalán
.09.026 Perricone , M. , Corbo , M.R. , Sinigaglia , M. , Speranza , B. , and Bevilacqua , A. ( 2014 ). Viability of Lactobacillus reuteri in fruit juices . Journal of FunctionalFoods , 10 : 421 – 426 . 10.1016/j.jff.2014.07.020 Rakin , M
Authors:R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari
Over the past decade, production of functionalfoods has increased, due to their positive effect on both health and international trade. Functionalfoods were number one in the field of food biotechnology with increasing production. Changing trends
Authors:J. Belovai, R. Romvári, H. Fébel, A. Szabó, and D. Bánáti
The n-3 fatty acids advantageously affect human health. Thus, partial substitution of pig backfat with soybean- or flaxseed oils in “Párizsi” (lyoner), with the aim to increase its n-3 fatty acid (FA) content, resulted improved FA profile (n-6/n-3 ratio). Relatively high (9% flaxseed oil) substitution decreased this ratio to the optimum (∼4). This modified FA profile was preserved during 32 storage days. Oil addition influenced fresh surface colour: lightness (L*) increased, redness (a*) decreased in parallel with the increasing oil addition, while only soybean oil increased yellowness (b*). Storage altered the colour slightly. The texture was not systematically altered by oil substitution, while during storage in a vapour permeable casing hardness increased. Considering organoleptic properties, soybean oil improved the extent of spiciness, while the general consumer acceptance was the most favourable (within complemented samples) by 3% flaxseed oil. Increasing vegetable oil levels intensified the taste of spice mixture.