Milk provides a wide range of biologically active compounds that protect humans against diseases and pathogens. The purpose of this work is to describe the main aspects and research lines concerning bioactive peptides: from their chemistry, bioavailability, and biochemical properties to their applications in the healthcare sector. In this context, the uses of bioactive peptides in nutraceutical...

OBJECTIVE To create a general framework for the simulation of intakes from mandatory or voluntary fortification, which will make outcomes of simulation studies more comparable and give insight on uncertainties. DESIGN A general framework was developed based on methods used in already published case studies of mandatory fortification. The framework was extended to be suitable for the simulatio...

Textural properties, water-holding capacity, and color characteristics of alkali-extracted chicken dark meat have been studied. Alkali extraction was carried out at 4 different pH values (10.5, 11.0, 11.5, and 12.0). At higher pH of extraction, cooking loss and water loss were found to be significantly decreased (P < 0.05). The lightness (L* value) of the recovered samples treated at higher pH ...

In clinical trials for dietary supplements and functional foods, the study population tends to be a mixture of healthy subjects and those who are not so healthy but are not definitely diseased (called "borderline subjects"). For such heterogeneous populations, the t-test and ANCOVA method often fail to provide the desired treatment efficacy. We propose an alternative approach for the efficacy e...

Evidence that science is becoming increasingly embedded in culture comes from the proliferation of discourses of ethical consumption, sustainability, and environmental awareness. Al Gore's recent award, along with UN's Inter-governmental Panel on Climate Change (IPCC) of the Nobel peace prize-- provided a recent high profile linking of consumption and science. It is not clear to what extent the...

We report here the draft genome sequence of Lactobacillus reuteri strain CRL 1098. This strain represents an interesting candidate for functional food development because of its proven probiotic properties. The draft genome sequence is composed of 1,969,471 bp assembled into 45 contigs and an average G+C content of 38.8%.

Many peptides that are released in vitro or in vivo from animal or plant proteins are bioactive and have regulatory functions in humans beyond normal and adequate nutrition. Different health effects have been attributed to food-derived peptides, including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant acti...

"Functional foods" represent an emerging opportunity and they will certainly play a consistent and important role in future too. Such a new perspective entirely depends on the growing attention paid by nutritionists to the development of new innovating solutions aiming at acting on organic systems as well as on more general topics relating to consumer good health conditions. Differently from th...

Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal-mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal-mix containing 1% salt and 0.2% red chili powder to counts of between 7...

Introduction Seafoods are inherently functional and possess many components that are good for human health. Seafoods and their by-products are an excellent source of nutraceuticals and bioactives, and these can be extracted/isolated and added to a range of foods thereby enhancing functionality of the foods in terms of human health (Shahidi, 2003; Alasalvar and Taylor, 2002). These aspects are a...