en-gbhttp://www.foodsciencecentral.org/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 2008, IFIS Publishing. All rights reserved.http://www.foodsciencecentral.org/fsc/ixid15249http://www.foodsciencecentral.org/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.org/fsc/ixid15194http://www.foodsciencecentral.org/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.org/fsc/ixid15050http://www.foodsciencecentral.org/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.org/fsc/ixid14996http://www.foodsciencecentral.org/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.org/fsc/ixid14991http://www.foodsciencecentral.org/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.org/fsc/ixid14986http://www.foodsciencecentral.org/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. Mon, 05 Nov 2007 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid14897http://www.foodsciencecentral.org/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.org/fsc/ixid14833http://www.foodsciencecentral.org/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.org/fsc/ixid14801http://www.foodsciencecentral.org/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.org/fsc/ixid14747http://www.foodsciencecentral.org/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.org/fsc/ixid14685http://www.foodsciencecentral.org/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.org/fsc/ixid14622http://www.foodsciencecentral.org/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.org/fsc/ixid14590http://www.foodsciencecentral.org/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.org/fsc/ixid14578http://www.foodsciencecentral.org/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.org/fsc/ixid14379http://www.foodsciencecentral.org/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 GMThttp://www.foodsciencecentral.org/fsc/ixid13938http://www.foodsciencecentral.org/fsc/ixid13938Kefir is a fermented milk drink produced by the actions of bacteria and yeasts contained in kefir grains, and is reported to have a unique taste and unique properties.Food Science and Technology BulletinFri, 13 May 2005 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid13734http://www.foodsciencecentral.org/fsc/ixid13734The aim of this review is to describe the current knowledge of functional food research and discuss their impact on the composition of the infant gastrointestinal microflora. Food Science and Technology BulletinMon, 03 Jan 2005 00:00:00 GMTwebeditor@foodsciencecentral.comwebeditor@foodsciencecentral.comFri, 04 Jul 2008 04:43:02 -0800