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    Functional food concept and its application to prebiotics.
    Dig Liver Dis 2002 Sep;34 Suppl 2:S105-10
    Catholic University of Louvain, Faculty of Medicine, Department of Pharmaceutical Sciences, Louvain, Belgium.
    A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of wellbeing and health or the reduction of the risk of a disease. A food can be made functional by increasing the concentration, adding or improving the bioavailability of a particular component. Functional food science will serve to establish claims based either on enhanced function or disease risk reduction. Read More
    Concepts in functional foods: the case of inulin and oligofructose.
    J Nutr 1999 Jul;129(7 Suppl):1398S-401S
    Université Catholique de Louvain, Department of Pharmaceutical Sciences, B-1200 Brussels, Belgium.
    Recent advances in biosciences support the hypothesis that diet modulates various body functions. Diet may maintain well-being and reduce the risk of some diseases. Such discoveries have led to the concept of "functional food" and the development of the new discipline, i. Read More
    Prebiotics and synbiotics: concepts and nutritional properties.
    Br J Nutr 1998 Oct;80(4):S197-202
    Université Catholique de Louvain, Department of Pharmaceutical Sciences, Brussels, Belgium.
    The main role of diet is to provide enough nutrients to meet the requirements of a balanced diet, while giving the consumer a feeling of satisfaction and well-being. The most recent knowledge in bioscience supports the hypothesis that diet also controls and modulates various functions in the body, and, in doing so, contributes to the state of good health necessary to reduce the risk of some diseases. It is such an hypothesis which is at the origin both of the concept of 'functional food' and the development of a new scientific discipline of 'functional food science'. Read More
    Introducing inulin-type fructans.
    Br J Nutr 2005 Apr;93 Suppl 1:S13-25
    Université Catholique de Louvain, Louvain-La-Neuve, Belgium.
    Inulin is a generic term to cover all beta(2-->1) linear fructans. Chicory inulin is a linear beta(2-->1) fructan (degree of polymerisation (DP) 2 to 60; DPav=12), its partial enzymatic hydrolysis product is oligofructose (DP 2 to 8; DPav=4), and by applying specific separation technologies a long-chain inulin known as inulin HP (DP 10 to 60; DPav=25) can be produced. Finally, a specific product known as oligofructose-enriched inulin is obtained by combining chicory long-chain inulin and oligofructose. Read More