Functional foods : concept to product

2.6 Packaging 2.7 Labelling 2.8 Manufacture 2.9 References 3 US legislation and functional health claims M.K. Schmidl and T.P. Labuza, University of Minnesota 3.1 Introduction 3.2 Definitions 3.3 Nutrient modification and specific nutrient claims 3.4 Disease-specific or disease-prevention (health) claims 3.5 The Food and Drug Administration Modernization Act 1997 3.6 Medical foods 3.7 The Dietary Supplement Health and Education Act 1994 3.8 The controversy over labeling 3.9 Advertising and the Federal Trade Commission 3.10 Future trends 3.11 Further reading 3.12 References Part II Functional foods and health 4 Colonic functional foods R.A. Rastall (University of Reading), R. Fuller (Russett House, Reading), H.R. Gaskins (University of Illinois, Champaign, Urbana) and G.R. Gibson (University of Reading) 4.1 Introduction 4.2 What are colonic functional foods? 4.3 How are colonic foods metabolised? 4.4 Probiotics 4.5 Prebiotics 4.6 Synbiotics 4.7 Health aspects of functional colonic foods 4.8 Host–microbe interaction 4.9 Conclusion 4.10 References 5 Coronary heart disease J.A. Lovegrove and K.G. Jackson, University of Reading 5.1 Introduction 5.2 Coronary heart disease and risk factors 5.3 Relevant lipid particles 5.4 Diet and coronary heart disease: the evidence 5.5 Effects of probiotics on blood lipids: the evidence © 2000 Woodhead Publishing Limited 5.6 The effects of prebiotics on coronary heart disease 5.7 The effects of synbiotics on coronary heart disease 5.8 Future trends 5.9 Sources of further information and advice 5.10 References 6 Anti-tumour properties I.T. Johnson, Institute of Food Research, Norwich 6.1 Introduction 6.2 The nature of tumour growth 6.3 Models of carcinogenesis 6.4 Diet and gene interactions 6.5 Mechanisms of action: nutrients 6.6 Mechanisms of action: phytochemicals 6.7 Mechanisms of action: other factors 6.8 Conclusion: the role of functional food 6.9 Future trends 6.10 Sources of further information and advice 6.11 References 7 Functional foods and acute infections: probiotics and gastrointestinal disorders E. Isolauri and S. Salminen, University of Turku 7.1 Introduction 7.2 The background 7.3 Probiotics and the immune system 7.4 Probiotic functional foods and the treatment of gastrointestinal disorders 7.5 Future trends 7.6 Sources of further information and advice 7.7 References Part III Developing functional food products 8 Maximising the functional benefits of plant foods D.G. Lindsay, Institute of Food Research, Norwich 8.1 Introduction 8.2 The concept of functionality 8.3 Functional effects deliverable by plants 8.4 Plant sources of functional compounds 8.5 The delivery of functional effects 8.6 Enhancing functional effects 8.7 Factors affecting the intake of functional compounds 8.8 Enhancing macronutrient quality 8.9 Enhancing micronutrient quality © 2000 Woodhead Publishing Limited 8.10 The effects of food processing 8.11 Future trends: the work of NEODIET 8.12 References 9 Developing functional ingredients: a case study A.-S. Sandberg, Chalmers University of Technology, Gothenburg 9.1 Introduction: the nutritional properties of peas 9.2 Improving pea protein 9.3 Processing issues in improving pea protein 9.4 Adding improved protein to food products 9.5 Evaluating the functional and sensory properties of improved pea protein in food products 9.6 Future trends: the work of NUTRIPEA 9.7 Sources of further information and advice 9.8 References 10 Functional fats and spreads E.A.M. de Deckere and P.M. Verschuren, Unilever Research, Vlaardingen 10.1 Introduction 10.2 Functional ingredients and chronic diseases: applications in fats and spreads 10.3 Fatty acids 10.4 Spreads containing fish oil 10.5 Modified fats and oils 10.6 Phytosterols 10.7 Antioxidants 10.8 Low (zero) fat spreads 10.9 Inulin 10.10 Calcium 10.11 Conclusions 10.12 References 11 Functional confectionery E.F. Pickford and N.J. Jardine, Nestle´ Product Technology Centre, York 11.1 Introduction 11.2 Types of functional confectionery 11.3 The current market in functional confectionery 11.4 The development and manufacture of functional confectionery products 11.5 Marketing and retailing functional confectionery 11.6 Summary 11.7 References © 2000 Woodhead Publishing Limited 12 Probiotic