en-gbhttp://www.foodsciencecentral.com/rss/bulletin-ffThis RSS news feed alerts you to the latest minireviews published in Food Science and Technology Bulletin, a peer-reviewed online journal which has functional foods as its current theme.Copyright 2010, IFIS Publishing. All rights reserved.http://www.foodsciencecentral.com/fsc/ixid15765http://www.foodsciencecentral.com/fsc/ixid15765Over the last decade, the research on the effects of almonds on reducing blood cholesterol levels and reduction of risk of heart disease has grown significantly. Fri, 11 Sep 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15748http://www.foodsciencecentral.com/fsc/ixid15748This article aims to introduce the concept of dental probiosis and considers current evidence and future potential in the context of the composition, activities and health implications of the oral microbiota.Functional Foods BulletinFri, 14 Aug 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15682http://www.foodsciencecentral.com/fsc/ixid15682The use of probiotics in poultry to modulate the host immune system has been shown to aid the clearance of Salmonella. This article will review current understanding of probiotic inhibitory mechanisms, the interactions between the host and Salmonella and the practical use of probiotics in vivo to reduce/inhibit Salmonella in poultry.Fri, 29 May 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15604http://www.foodsciencecentral.com/fsc/ixid15604Early studies in the use of synbiotics in the management of ulcerative colitis and pouchitis have been promising. Probiotics, prebiotics and synbiotics have relatively fewer side-effects than conventional pharmaceutical medications and are attractive alternatives for the long term treatment of ulcerative colitis and pouchitis.Tue, 19 May 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15557http://www.foodsciencecentral.com/fsc/ixid15557The incidence of obesity has reached alarming levels worldwide, thus increasing the risk of development of metabolic disorders (e.g. type 2 diabetes, coronary heart disease (CHD) and cancer). Among the causes of obesity, diet and lifestyle play a central role. Mon, 20 Apr 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14986http://www.foodsciencecentral.com/fsc/ixid14986Abstract Clostridium difficile infection is a frequent complication of antibiotic therapy in hospitalised patients, which today is attracting more attention than ever and has led to its classification as a 'superbug'. Disruption of the composition of the intestinal microflora following antibiotic treatment is an important prerequisite for overgrowth of C. difficile and the subsequent development of an infection. Treatment options for antibiotic-associated diarrhoea and C. difficile-induced colitis include administration of specific antibiotics (e.g. vancomycin), which often leads to high relapse rates. More importantly, both the rate and severity of C. difficile-associated diseases are increasing, with new epidemic strains of C. difficile often implicated. For the prevention and treatment of antibiotic-associated diarrhoea and C. difficile infection, several probiotic bacteria such as selected strains of lactobacilli (especially Lactobacillus rhamnosus GG), Bifidobacterium longum, and Enterococcus faecium and the non-pathogenic yeast Saccharomyces boulardii have been used. Controlled trials indicate a benefit of S. boulardii and L. rhamnosus GG as therapeutic agents when used as adjuncts to antibiotics. However, the need for more well designed controlled trials with probiotics is explicit. Fri, 27 Feb 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15600http://www.foodsciencecentral.com/fsc/ixid15600Antioxidants naturally contained in grains, vegetables and fruits are mostly phenolic derivatives and have monohydric or polyhydric phenols in their structures.Mon, 23 Feb 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15493http://www.foodsciencecentral.com/fsc/ixid15493The effects on the intestinal microbiota of a short period of marginal over-eating, characteristic of holiday or festival periods, were investigated in a pilot study. Analysis of the relative proportions of each bacterial group as a percentage of the subject's total bacteria showed a trend for a change in the intestinal microbiota that might be considered potentially unhealthy.Fri, 23 Jan 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15487http://www.foodsciencecentral.com/fsc/ixid15487The most usual chain of events leading to pork-borne salmonellosis involves pigs as healthy carriers of Salmonella, which is transferred to humans through production, handling and consumption of pork. In the search for alternatives other than the use of antibiotics for the control of Salmonella, feed management is turning into a promising tool, reinforcing natural defences of the animal against intestinal colonisation and invasion. Sun, 07 Dec 2008 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15400http://www.foodsciencecentral.com/fsc/ixid15400Since intestinal health problems are common, any smart foods that enhance intestinal wellness or reduce/prevent these problems are in demand. In order to develop new smart foods for intestinal health that take advantage of the developing knowledge regarding the interactions between foods and humans beyond simply nutrition, in vitro and in vivo models of intestinal wellness and disease are required. Thu, 06 Nov 2008 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15305http://www.foodsciencecentral.com/fsc/ixid15305Food proteins such as milk and soy are a rich source of bioactive peptides. In the last decade, research into this area has intensified and new bioactive peptide sequences have been discovered with a range of apparent biological functions; for example, antihypertensive, antioxidant, and antimicrobial effects and opiate-like qualities have been reported.Wed, 03 Sep 2008 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15249http://www.foodsciencecentral.com/fsc/ixid15249Enteral tube feeding bypasses the innate defence mechanisms in the upper gastrointestinal (GI) tract, predisposing the individual to microbial overgrowth. Probiotics have been shown to suppress the overgrowth of pathogens in the proximal GI tract, while prebiotics alter the colonic microflora, stimulating the growth of probiotic bacteria. Such beneficial effects would be combined through the use of synbiotics, thus reducing the incidence of septic complications and diarrhoea in patients receiving enteral nutrition.Tue, 10 Jun 2008 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15194http://www.foodsciencecentral.com/fsc/ixid15194Conjugated linoleic acid (CLA), which occurs in milk and meat as a result of microbial biohydrogenation of polyunsaturated fatty acids, has attracted much attention as a novel type of biologically beneficial functional lipid because of its numerous health benefits, which include anti-inflammatory, antidiabetic and anticarcinogenic effects. Tue, 13 May 2008 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15050http://www.foodsciencecentral.com/fsc/ixid15050Whole grains contain a myriad of functional components that work both alone and in combination to benefit overall health and reduce the risk of disease.Thu, 20 Dec 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14996http://www.foodsciencecentral.com/fsc/ixid14996The present paper reviews the application of the principles of risk management in order to underpin European and international regulatory developments relating to the setting of maximum levels of vitamins and minerals in food supplements and in foods with added nutrients.Mon, 12 Nov 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14991http://www.foodsciencecentral.com/fsc/ixid14991This paper forms the consensus document of a workshop held in September 2006 in Tallinn, Estonia. In this workshop, discussions concentrated on how the responsibilities related to promises and clarity of heath-related messages are divided among the different stakeholders (industry, authorities and consumers) in the food chain.Wed, 07 Nov 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14897http://www.foodsciencecentral.com/fsc/ixid14897Functional foods and feed supplements, including prebiotics, probiotics and synbiotics, have formed the focus of many research efforts to find and develop alternative growth-promoting and prophylactic agents for poultry as they may be mass-administered to poultry cost-effectively.Tue, 04 Sep 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14833http://www.foodsciencecentral.com/fsc/ixid14833This review gives a brief description of the attributes of a synbiotic and focuses on the advantages of adding a prebiotic in a probiotic product during its manufacturing process as well as the beneficial effects observed following synbiotic ingestion.Fri, 06 Jul 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14801http://www.foodsciencecentral.com/fsc/ixid14801While modern studies continue to expand our knowledge of the health benefits of prebiotics, virtually nothing is known of their use among ancient populations. Drawing on select ethnographical and archaeological data, examples of prebiotic use in ancient diet is presented.Thu, 14 Jun 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14747http://www.foodsciencecentral.com/fsc/ixid14747Health claims based on generally accepted scientific evidence fall under Article 13.1. The standardized template, guidelines and notes presented in this paper are intended to help interested parties compile the information required for the national lists of health claims, and to explain how the scientific references can be presented in order to show the strength and consistency of the evidence.Mon, 23 Apr 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14685http://www.foodsciencecentral.com/fsc/ixid14685Lactitol is a sweet-tasting sugar alcohol and may be used as a functional ingredient in a variety of food products to replace sucrose. Having similar technical and physico-chemical properties as sucrose, lactitol is included in foods for the reduction of caloric value and glycaemic response.Mon, 19 Feb 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14622http://www.foodsciencecentral.com/fsc/ixid14622In swine nutrition, probiotics, prebiotics and synbiotics appear to be functional components with beneficial effects on growth performance, gastrointestinal function and health.Mon, 22 Jan 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14590http://www.foodsciencecentral.com/fsc/ixid14590A recent panel discussion at a consumer/industry platform meeting on probiotics concluded that consumers still have many questions regarding the validity of probiotic claims, the comprehensibility of the messages, the safety and efficacy of probiotic strains, and what to expect from such food products.Mon, 08 Jan 2007 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14578http://www.foodsciencecentral.com/fsc/ixid14578This review addresses how we may divert the gut microbiota away from some of its more harmful activities towards beneficial interactions with the human host by means of prebiotics, which use specific dietary carbohydrates to selectively increase the numbers of what are seen as beneficial bacteria within the colon. Tue, 28 Nov 2006 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid14379http://www.foodsciencecentral.com/fsc/ixid14379Phytochemicals are varieties of biologically active secondary metabolites that provide colour and flavour, as well as offering natural toxicity to pests, and are sometimes known as phytoprotectants, nutraceuticals or nutricines.Tue, 27 Jun 2006 00:00:00 GMTwebeditor@foodsciencecentral.comwebeditor@foodsciencecentral.comFri, 12 Mar 2010 04:43:45 -0800