ライフサイエンスコーパス: functional food

1 d's nest (EBN) is a prestigious and superior functional food.

2 n, and thus, McPC-EEVOO could be a potential functional food.

3 rrier to its use therapeutically and/or as a functional food.

4 and wide uses, and it is usually consumed as functional food.

5 cavenging activity implying its potential as functional food.

6 d highlights the possible use of the rice as functional food.

7 gest that "Coalho" cheese has potential as a functional food.

8 the potential interest of this extract as a functional food.

9 ral food antioxidants for the development of functional food.

10 ati varieties can serve as low GI sources of functional food.

11 of the beneficial effects attributed to this functional food.

12 -fertilization increasing its potential as a functional food.

13 c berry fruits have a promising potential as functional food.

14 ally its seed coat, has great potential as a functional food.

15 w's milk and yogurt) aiming to produce novel functional foods.

16 s and quercetin used in active packaging and functional foods.

17 material to develop new low cost nutritious functional foods.

18 enable the delivery of these components into functional foods.

19 suitable raw materials for the production of functional foods.

20 e being recommended to the general public as functional foods.

21 e in future developments of macroalgal-based functional foods.

22 potential application in the development of functional foods.

23 functional ingredients in the manufacture of functional foods.

24 alth benefits and may be used for developing functional foods.

25 ortant candidate for the production of novel functional foods.

26 development of healthier diploid wheat-based functional foods.

27 or evaluating and optimizing probiotic-based functional foods.

28 lead to the widespread use of probiotics in functional foods.

29 ovative and promising product in the area of functional foods.

30 l and antioxidant potential for their use as functional foods.

31 drolysates as ingredients for development of functional foods.

32 developed could be employed to create novel functional foods.

33 of bioactive compounds in nutraceutical and functional foods.

34 promising ingredients for the development of functional foods.

35 putative nanocarrier for anthocyanins in new functional foods.

36 h as the development of active packaging and functional foods.

37 l amounts of propolis extracts are promising functional foods.

38 industries to develop new nutraceuticals and functional foods.

39 tilisation in the formulation of added-value functional foods.

40 Brassica sprouts are widely marketed as functional foods.

41 In order to enrich allicin in a functional food, a delivery system which stabilises the

42 ers for their potential to transform food in functional food, able to prevent a variety of chronic di

43 e use of buttermilk polar lipid fractions as functional food additives.

44 bioactive ingredients in the formulation of functional foods against oxidative stress.

45 ssisted approach appears adequate to develop functional foods although in vivo validation should cons

46 alth has resulted in the coining of the term functional food, although agreement about what is and wh

47 la variety) could be regarded as a bioactive functional food and also as a promising source of antiox

48 a potential source of valuable phenolics for functional food and nutraceutical applications.

49 tive compounds that are highly valued in the functional food and nutraceutical industries.

50 This study supports the use of nopal as a functional food and prebiotic for its ability to modify

51 arts of S. betaceum fruit may be a potential functional food and the polyphenol enriched extract of s

52 , the utilisation of protein hydrolysates in functional foods and beverages for both protein suppleme

53 ted in a variety of scientifically validated functional foods and dietary supplements.

54 Globally the development of functional foods and functional food ingredients are cri

55 oducts of fruit processing and therefore for functional foods and nutraceutical applications.

56 be used as ingredients in the formulation of functional foods and nutraceuticals for the control and

57 p. may serve for their wider applications in functional foods and nutraceuticals.

58 duction of fuels, environmental remediation, functional foods and nutraceuticals.

59 critical issues while developing innovative functional foods and nutraceutics, the use of specific a

60 ication of the ICW technique in the field of functional foods and nutraceutics.

61 ponent botanical drugs, dietary supplements, functional foods and plant-produced recombinant proteins

62 eering is commonly used in the production of functional foods and quality trait improvement.

63 eering is commonly used in the production of functional foods and quality trait improvement.

64 icines and have been extensively utilised in functional foods and traditional medicines in many Asian

65 r assai) is one of the Amazon's most popular functional foods and widely used in the world.

66 recommendations regarding dietary regimens, functional foods, and supplement use.

67 e results are useful in production of RS for functional food application.

68 eir edible parts alone for nutraceutical and functional food applications.

69 oactive peptides from rice bran proteins for functional food applications.

70 Functional foods are similar to conventional foods in ap

71 Plant sterol-enriched functional foods are widely used for cholesterol lowerin

72 nutraceuticals, the capsular equivalents of functional foods, are reviewed.

73 g dipeptides are interesting ingredients for functional foods as a natural prevention for hypertensio

74 m six Northeast towns were investigated as a functional food based on their peptide profiles and anti

75 This poses a dilemma for the designers of functional foods because increasing the content of bitte

76 Since it is an expensive functional food, cheaper fruit juices addition (i.e., gr

77 the ability of non-nutritional botanicals or functional food components to affect gene expression at

78 utzeri EPS and its derivatives to be used as functional-food components.

79 Evidence suggests functional foods containing probiotics improve gastroint

80 ostanols are the main driver for formulating functional foods containing these compounds.

81 of GH130 inhibitors as therapeutic agents or functional foods could thus be considered as an innovati

82 fant milk substitutes or fortifiers, and for functional foods dedicated to adults.

83 born to women who consumed a DHA-containing functional food during pregnancy would demonstrate bette

84 nts of mothers who consumed a DHA-containing functional food during pregnancy.

85 ity that would be beneficial to apply in the functional food field.

86 xploring the potential of Allium as a future functional food for management of type 2 diabetes.

87 ble in the formulation of nutraceuticals and functional food for the prevention and treatment of diab

88 tional efficacy of a probiotic and prebiotic functional food for the treatment of severe acute malnut

89 development of new inhibitors of HPA and of functional foods for controlling starch digestion in ord

90 ts to improve nutritive value and texture of functional foods for human consumption.

91 the addition of prebiotics and probiotics in functional foods for infants and seniors.

92 Some foods that might be classified as functional foods for weight control because of their eff

93 useful as ready-to-mix ingredients for novel functional food formulation.

94 y-products, makes it a suitable component of functional food formulations.

95 l as a good ingredient for the production of functional foods from cereals naturally rich in bioactiv

96 The growing interest in functional foods had led to the use of analytical techni

97 f CoQ10 fortification in the production of a functional food has been demonstrated in the past but pr

98 Of late, the importance of peanut as a functional food has been growing.

99 , interest in mussel dietary supplements and functional foods has increased significantly.

100 r probiotics in clinical applications and as functional foods has significantly increased in spite of

101 For example, functional foods have been studied for the prevention of

102 as been suggested that the inclusion of this functional food in a daily human diet could contribute t

103 achieving weight loss; such foods may act as functional foods in body weight control.

104 ies in developing countries and to offer new functional foods in the developed ones.

105 ounds represent examples of what are termed 'functional foods' in that they elicit physiologic respon

106 he role of several types of gastrointestinal functional foods, including the amino acids glutamine an

107 as prebiotic ingredients in a wide range of functional foods, including those intended for diabetics

108 olics and for quality control in the growing functional food industry.

109 dered as a value-added co-product for use as functional food ingredient and antioxidant.

110 Study demonstrated that WGP may be used as a functional food ingredient for promoting human health an

111 However, its use as functional food ingredient is still limited by its insta

112 In this study, a phytochemically-enhanced functional food ingredient that captures water soluble p

113 ecific desired properties to produce a multi-functional food ingredient that has health-promoting eff

114 of E. maxima as an oral antidiabetic drug or functional food ingredient with a promising role in the

115 Black soybean is a potential functional food ingredient with high anthocyanin content

116 a promising role of this essential oil as a functional food ingredient with interesting mutagen prev

117 was demonstrated, showing that its use as a functional food ingredient with potential preventive ben

118 stabilisation of omega-3 oils, for use as a functional food ingredient.

119 highly valued both as a food additive and a functional food ingredient.

120 ethanolic extract (PSEE) as a nutraceutical/functional food ingredient.

121 al nutraceutic resource and may be used as a functional food ingredient.

122 of raspberry pomace and favour its use as a functional food ingredient.

123 l which currently limit its application as a functional food ingredient.

124 ues facilitates the production of high value functional food ingredients along with socio-economic su

125 particular, for the formulation of sensitive functional food ingredients and its protection against o

126 of phenolics from winemaking by-products as functional food ingredients and/or supplements.

127 ally the development of functional foods and functional food ingredients are critically needed to cur

128 h skin, could serve as a potential source of functional food ingredients for health promotion.

129 tial application of underutilized millets as functional food ingredients for regulating postprandial

130 ing an efficient means to pinpoint important functional food ingredients from Allium species.

131 quinoa and its milled fractions may serve as functional food ingredients in gluten-free foods for pro

132 lmata derived peptides may have potential as functional food ingredients in the prevention and manage

133 ular level, leading to their possible use as functional food ingredients in the prevention of diabete

134 tuff are a challenge for the use of food and functional food ingredients in the therapy of different

135 and on their applications as food additives, functional food ingredients or biologically active compo

136 ic antioxidant effect and their viability as functional food ingredients tested by incorporation into

137 natural antioxidative and anti-inflammatory functional food ingredients was demonstrated in the pres

138 nitrificans SK1-3-7 proteinase are potential functional food ingredients with immunomodulatory activi

139 amelina and sophia seeds may serve as viable functional food ingredients with protective antioxidant

140 nvar cv. Rosa agro-industrial by-products as functional food ingredients, namely for antioxidant-enri

141 heir biological significance and efficacy as functional food ingredients.

142 ading towards a more targeted development of functional food ingredients.

143 rld for cultivation as a potential source of functional food ingredients.

144 A functional food is defined as any food or food ingredien

145 gh agreement about what is and what is not a functional food is lacking.

146 The term functional food is used to describe nutrients that have

147 Public interest in functional foods is increasing because of higher health

148 lysis of some important polysaccharides from functional foods is reported.

149 s sustenance but also as medicine, so-called functional foods, is increasing.

150 entially be further processed as a source of functional food lipids instead of being discarded as a w

151 used as structuring agents for the design of functional food matrices with increased protein and calc

152 reased consumption is recommended and use as functional foods needs to be exploited.

153 d be a new alternative in the formulation of functional foods not only for its high protein content b

154 Pomegranate is a functional food of great interest, due to its multiple b

155 al, pregnant women consumed a DHA-containing functional food or a placebo from gestation week 24 unti

156 bioactive ingredients from pumpkin useful in functional food or cosmeceutical formulation.

157 ydrolysed vegetable proteins to reformulated functional food or to produce health-promoting ingredien

158 In this sense, the use of functional foods or drugs containing OA is, undoubtedly,

159 d as a new alternative in the formulation of functional foods or food supplements.

160 ential of germination as a process to obtain functional foods or nutraceuticals for colon cancer prev

161 validation of natural products as source of functional foods or nutraceuticals has become an importa

162 olic compounds might contribute in tailoring functional foods or pharmaceutical products using blackc

163 Advocating functional foods or supplements explicitly for cancer co

164 omarkers are needed to assess the ability of functional foods or their bioactive components to modify

165 further developed as a sustainable crop for functional food production to improve human health.

166 sses could not tolerate additional steps for functional food production.

167 his paper presents a study on development of functional food products containing green and yellow tea

168 potential as raw materials for tomato-based functional food products.

169 and it is useful for further development of functional food products.

170 pecially 'Pipacs 1', may be best utilised in functional food products.

171 ood industry as a food ingredient to produce functional food products.

172 capsulation system has a great potential for functional foods providing lactoferrin.

173 ed raw and roasted coriander seeds for their functional food quality using antioxidant, anti-inflamma

174 mprovement of tritordeum properties as a new functional food requires the elucidation of biosynthetic

175 Functional foods researches indicate the importance of q

176 ian GBR could be used for the preparation of functional foods serving as preventative strategies in c

177 autochthonous pig meat, may be considered a functional food since it is a good source of antioxidati

178 ms are attracting more and more attention as functional foods since they are rich in bioactive compou

179 its possible contribution to the horseradish functional food status, horseradish above- and undergrou

180 terisation and quality control of ubiquitous functional food such as chrysanthemum.

181 could be transferred to select for enhancing functional foods targeting different populations.

182 t for the bioactivity and bioavailability of functional foods targeting DPP-IV inhibition with potent

183 ave a secondary use as an ingredient for new functional foods targeting wellbeing of diabetic and eld

184 It is concluded that koose is a potential functional food that can contribute to alleviating radic

185 results reinforce that strawberry fruits are functional foods that can act as an adjuvant in the trea

186 esent advancement towards the formulation of functional foods that support improved ANC absorption.

187 lem that may arise is that in using the term functional food, the meaning may be lost in the continue

188 ) does not provide a statutory definition of functional foods, the Food and Drug Administration has n

189 rition sciences as a potential ingredient of functional food, thus practical analysis tools to charac

190 holesterol and has the potential to become a functional food to help reduce the risk of cardiovascula

191 Honey is a functional food widely consumed.

192 that chanar fruit flour may be considered a functional food with preventive properties against disea

193 o suppress inflammation is the employment of functional foods with anti-inflammatory properties.

194 cyanin extracts can be a suitable to produce functional foods with higher RS content with potential h

195 also of great potential to be developed into functional foods with mineral absorption promoting abili