نتایج جستجو برای: novel foods

تعداد نتایج: 832220  

2009

The term ‘functional foods’ is a relatively new food category or concept, originating in the 1980s and becoming more widely used over the past decade. The ‘functional foods’ concept has been notoriously hard to define. Discussions of functional foods often begin by acknowledging that there are no generally accepted definitions of ‘functional foods’ and note the ‘ambiguity of definition and inte...

2013
Richard Goodman Plaimein Amnuaycheewa John Wise Steve L Taylor

Background Proteins introduced into foods through genetic engineering must be evaluated for potential risks of food allergy (FA) or if derived from grain, potential elicitation of celiac disease (CD). The evaluations are based on Codex Alimentarius guidelines (2003). Novel food ingredients may also be evaluated. Amino acid sequence comparisons are recommended to identify proteins that should be...

Journal: :Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 2008
P Hepburn J Howlett H Boeing A Cockburn A Constable A Davi N de Jong B Moseley R Oberdörfer C Robertson J M Wal F Samuels

The role of post-market monitoring (PMM) in the safety assessment of novel foods is critically discussed in order to derive guidelines as to in which situations the application of PMM might be warranted. Available data sources on food consumption and health status, and the methodologies for generating such data are reviewed. The paper suggests improvements to make them more applicable for PMM p...

2011
Peter J. Woolf Leeann L. Fu Avik Basu

BACKGROUND Indispensible amino acids (IAAs) are used by the body in different proportions. Most animal-based foods provide these IAAs in roughly the needed proportions, but many plant-based foods provide different proportions of IAAs. To explore how these plant-based foods can be better used in human nutrition, we have created the computational tool vProtein to identify optimal food complements...

2017
Valentina De Cosmi Silvia Scaglioni Carlo Agostoni

BACKGROUND Nutrition in early life is increasingly considered to be an important factor influencing later health. Food preferences are formed in infancy, are tracked into childhood and beyond, and complementary feeding practices are crucial to prevent obesity later in life. METHODS Through a literature search strategy, we have investigated the role of breastfeeding, of complementary feeding, ...

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