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Food Science and Technology Bulletin: Functional Foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology. Newly published reviews are hosted on Food Science Central (click here to visit the homepage) and are then compiled to form an annual printed volume. Paperback 104 pages (2008) Publisher: IFIS Publishing Language: English ISBN: 9780860141754 Price: USD$192, £116, €172 inc. 20% discount! Contents 1. Prebiotics in ancient diets Jeff D. Leach 2. Synbiotics: making the most of probiotics and prebiotics by their combinations? Delphine M. A. Saulnier 3. Bacterial spore formers as probiotics in poultry Stephen T. Cartman, Roberto M. La Ragione and Martin J. Woodward 4. Dietary-based flora modulation against Clodstridium difficile onset Christos Gougoulias, Kieran M. Tuohy and Glenn R. Gibson 5. Responsible exploitation of scientific data on pro- and prebiotics for consumer health: a consensus document Aat M. Leddeboer and Liisa Lahteenmaki 6. Risk management of vitamins and minerals: a risk categorisation model for the setting of maximum levels in food supplements and fortified foods David P. Richardson 7. Mining whole grains for functional components Julie M. Jones 8. Microbial conjugated linoleic acid production - a novel probiotic trait? Rebecca Wall, R. Paul Ross, Gerald F. Fitzgerald and Catherine Stanton 9. Council for Responsible Nutrition (CRN) Scientific Event: Nutrition, Healthy Ageing and Public Policy Abstracts from the Event |
www.foodsciencecentral.com