Advertisement

Abstract

Functional foods, in addition to their basic nutritive value and natural being, will contain the proper balance of ingredients which will help us to function better and more effectively in many aspects of our lives, including helping us directly in the prevention and treatment of illness and disease.

Keywords

Dietary Fiber Functional Food Food Ingredient Health Claim European Economic Community 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Anon. 1991. PRNewswire, Falls Church, VA, June 24.Google Scholar
  2. Arnaud, C.D., and Sanchez, S.D. 1990. The role of calcium in osteoporosis. Ann. Rev. Nut. 10: 397–414.CrossRefGoogle Scholar
  3. Biotech Forum Europe (BFE). 1992. 9: 105–106.Google Scholar
  4. Caragay, A.B. 1992. Cancer-preventing foods and ingredients. Food Technol. April: 65–68.Google Scholar
  5. Cathro, J.S. 1990. Functional foods and healthy eating. Special Report, Leatherhead Food R.A.Google Scholar
  6. Cole, M. 1991. When food meets medicine. Food Rev. 6: 15–17.Google Scholar
  7. DiPalma, J.R., and Thayer, W.S. 1991. Use of niacin as a drug. Ann. Rev. Nut. 11: 169–187.CrossRefGoogle Scholar
  8. Glatz, B.A.; Hammond, E.G.; Hsu, K.H.; Bachman, L.; Batj, N.; Bednarski, W.; Brown, D.; and Floctenmeyer, M. 1984. Production and modification of fats and oils by yeast fermentation. In Biotechnology for the Oils and Fats Industry, C. Ratledge, P. Dawson, and J. Rattray, eds., pp. 163–176. Champaign, IL: American Oil Chemist’s Society.Google Scholar
  9. Goldberg, I., and Williams, R., eds. 1991. Biotechnology and Food Ingredients, pp. 1–577. New York: Van Nostrand Reinhold.Google Scholar
  10. Goldberg, J.P. 1992. Nutrition and health communication: the message of the media over half a century. Nut. Rev. 50: 71–77.CrossRefGoogle Scholar
  11. Jandacek, R.J. 1989. Lipids of nutritional interest. Paper read at American Oil Chemist’s Society Short Course. Specialty Fats-Production and Application, 30 April-2 May 1989, at Kings Island, OH.Google Scholar
  12. Keen, C.L., and Gershwin, M.E. 1990. Zinc deficiency and immune function. Ann. Rev. Nut. 10: 415–431.CrossRefGoogle Scholar
  13. Kromhout, D. 1992. Dietary fats: long-term implications for health. Nut. Rev. 50: 49–53.CrossRefGoogle Scholar
  14. Kromhout, D.; Bosschietes, E.B.; and DeLezenne Coulander, C. 1982. Dietary fiber and 10 year mortality from coronary heart disease, cancer and all causes. The Zutphen Study. Lancet 2: 518–521.CrossRefGoogle Scholar
  15. Lake, C. 1990. Up in the air over functional foods. Food FIPP. June.Google Scholar
  16. Laning, S.J. 1991. Fats, oils, fatty acids, and oilseed crops. In Biotechnology and Food Ingredients, I. Goldberg and R. Williams, eds., pp. 265–285, New York: Van Nostrand Reinhold.Google Scholar
  17. Leaf, A. 1991. Fish oil supplements and antioxidants. Omega 3 News 5: 1–4.Google Scholar
  18. Lippman, S.M.; Kessler, J.F.; and Meyskens, F.L., Jr. 1987. Retinoids as preventive and therapeutic anticancer agents. Cancer Treat. Rep. 71: 391–405, 493–515.Google Scholar
  19. Lo, G.S.; Moore, W.R.; and Gordon, D.T. 1991. Physiological effects and functional properties of dietary fiber sources. In Biotechnology and Food Ingredients, I. Goldberg and R. Williams, eds., pp. 153–191. New York: Van Nostrand Reinhold.Google Scholar
  20. McGrath and Petzel, Inc. 1991. Nutrition 2000. A business report. Edina, MN.Google Scholar
  21. Metchnikoff, E. 1908. The Prolongation of Life. New York: G.P. Putnam’s Sons.Google Scholar
  22. PA Consulting Group. 1990. Functional foods: a new global added value market? London.Google Scholar
  23. Potter, D. 1990. Functional foods—a major opportunity for the dairy industry? Dairy Ind. Int. 55: 32–33.Google Scholar
  24. Pszczola, D.E. 1992. The nutraceutical initiative: a proposal for economic and regulatory reform. Food Technol. April: 77–79.Google Scholar
  25. Ram, R.T.; Andreasen, T.J.; Miller, A.; and D.R. McGee. 1988. Biotechnology for Brassica and Helianthus improvement. In Proceedings World Conference on Biotechnology for the Fats and Oil Industry, T.H. Applewhile, ed., pp. 65–71, Champaign, IL: American Oil Chemist’s Society.Google Scholar
  26. Ratledge, C. 1984. Microbial oils and fats—an overview. In Biotechnology for the Fats and Oils Industry, C. Ratledge, P. Dawson, and J. Rattray, eds., pp. 119–127. Champaign, IL: American Oil Chemist’s Society.Google Scholar
  27. Sanders, M.E.; Kondo, J.K.; and Willrett, D.L. 1991. Applications of lactic bacteria. In Biotechnology and Food Ingredients, I. Goldberg and R. Williams, eds., pp. 433–459. New York: Van Nostrand Reinhold.Google Scholar
  28. Seelig, M.S. 1980. Magnesium Deficiency in the Pathogenesis of Disease, pp. 1–26. New York: Plenum Publishing.CrossRefGoogle Scholar
  29. Wassef, M.K. 1977. Fungal lipids. Adv. Lipid Res. 15: 159–223.Google Scholar
  30. Weitz, P. 1991. Nutriceutical Products and Functional Food Additives. Falls Church, VA: Technology Catalysts International.Google Scholar
  31. Yamada, H.; Shimizu, S.; Shinmen, Y.; Kawashima, H.; and Akimoto, K. 1988. Production of arachidonic acid and eicosapentaenoic acid by microorganisms. In Proceedings World Conference on Biotechnology for the Fats and Oils Industry, T.H. Applewhile, ed., pp. 173–177. Champaign, IL: American Oil Chemist’s Society.Google Scholar
  32. Ziesel, S.H. 1981. Dietary choline: biochemistry, physiology, and pharmacology. Ann. Rev. Nut. 1: 95–121.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Israel Goldberg

There are no affiliations available

Personalised recommendations