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well-being and/or reduction of risk of disease (Ashwell, 2002). Functional foods 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

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Acta Alimentaria
Authors: M. Bekers, M. Marauska, M. Grube, D. Karklina, and M. Duma

. (1998): Technology aspects related to microorganisms in functional food. Trends Fd Sci. & Technol , 9 , 295-306. Technology aspects related to microorganisms in functional food. Trends Fd Sci

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Acta Alimentaria
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.

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Biró, Gy. (2004): Új funkcionális élelmiszer alkotórészek — A rosszindulatú daganatok és az oxidatív degradáció. (New functional food components — Malignant tumour and oxidative degradation.) Édesipar , 4 , 137

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Verbrauchereinstellung heute. -in: Gedrich, K. , Karg, G. & Oltersdorf, U. , Functional Food - Forschung, Entwicklung und Verbraucherakzeptanz . Bericht der Bundesforschungsanstalt für Ernährung und Lebensmittel, Karlsruhe, pp. 35

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, D. (1998): Technology aspects related to microorganisms in functional foods. Trends Fd Sci. & Technol. , 9 , 295–306. Knorr D. Technology aspects related to

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Progress in Agricultural Engineering Sciences
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 Functional Foods , 10 : 421 – 426 . 10.1016/j.jff.2014.07.020 Rakin , M

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Acta Alimentaria
Authors: R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari

Over the past decade, production of functional foods has increased, due to their positive effect on both health and international trade. Functional foods were number one in the field of food biotechnology with increasing production. Changing trends

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. 8 Goetzke B, Nitzko S, Spiller A. Consumption of organic and functional food. A matter of well-being and health? Appetite 2014; 77: 96–105. 9 International Life

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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.

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