FUNCTIONAL FOOD SCIENCE IN EUROPE

Project Information

FUFOSE

Grant agreement ID: FAIR950572

Project closed

Start date 1 December 1995

End date 30 November 1997

Funded under

• Specific research, technological development and demonstration programme in the field of agriculture and fisheries (including agro-industry, food technologies, forestry, aquaculture and rural development), 1994-1998

Total cost € 354 000,00

EU contribution € 354 000,00

Coordinated by

I.L.S.I. - INTERNATIONAL LIFE SCIENCE INSTITUTE EUROPE
Belgium

Publications

Other (14)

Functional food science and the cardiovascular system

Author(s): HORNSTRA G (Department of Human Biology, Maastricht University (NL)), BARTH C A (German Institute for Human Nutrition, Stiftung des Öffentlichen Rechts, Bergholz-Rehbrücke (DE)), GALLI C (Institute of Pharmacological Sciences, University of Milano (IT)), MENSINK R P (Nutrition Research Centre, Maastricht University (NL)), MUTANEN M (Department of Applied Chemistry and Microbiology, University of Helsinki (FI)), RIEMERSMA R A (Cardiovascular Research Unit, University of Edinburgh (GB)), ROBERFROID M (UCL, École de Pharmacie, Brussels (BE)), SALMINEN K (Research and Development, Valio Ltd, Helsinki (FI)), VANSANT G (Laboratoory voor Experimentale geneeskunde endocrinologie (LEGENDO), Katholieke Universiteit Leuven (BE)), VERSCHUREN P M (Unilever Research Laboratory, Vlaardingen (NL))
Published in: A paper published in 'Functional food science in Europe - volume 1', EUR 18591 EN, pp.S113-S146., 2009, Page(s) S113-S146, ISBN 92-828-4776-4

Functional food science and substrate metabolism

Author(s): SARIS W H M (Nutrition Research Centre, Maastricht University (NL)), BLAAK E (Nutrition Research Centre, Maastricht University (NL)), ASP N G L (Chemical Centre, Applied Nutrition and Food Chemistry, University of Lund (SE)), BJÖRCK I (Chemical Centre, Applied Nutrition and Food Chemistry, University of Lund (SE)), BORNET F (Vilvoorde Research and Development Centre, Nutrition and Health Service, Vilvoorde (BE)), BROUNS F (Novartis Nutrition Research Unit, Maastricht (NL)), FRAYN K N. (Oxford Lipid Metabolism Group, Radcliffe Infirmary, Oxford (GB)), FÜRST P (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart (DE)), RICCARDI G (Dipartimento di Medicina Clinica e Sperimentale, Universitá degli Studi di Napoli (IT)), ROBERFROID M (UCL, École de Pharmacie, Brussels (BE)), VOGEL M (Dipl. Biochemiker-Biochemisches Lab, Südzucker AG Mannheim/Ochsenfurt, Pfalz (DE))
Published in: A paper published in 'Functional food science in Europe - volume 1', EUR 18591 EN, pp.S47-S75., 2009, Page(s) S47-S75, ISBN 92-828-4776-4

Scientific concepts of functional foods in Europe: Consensus document - Volume 3

Author(s): No editor stated (European Commission, DG Research, FAIR Programme (BE))
Published in: EUR 18591 EN (2000), pp.27. Euro: 71.00 (boxed set of 3 volumes) ISBN: 92-828-7745-0 (Volume 3), 2000, Page(s) 27, ISBN 92-828-7745-0

Impact of processing on bioactive proteins and peptides

Author(s): KORHONEN H, PIHLANTO-LEPPÄLÄ A, RANTAMÄKI P, TUPASELA T (Agricultural Research Centre of Finland, Food Research Institute, Jokioinen (FI))
Published in: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.19-31., 2009, Page(s) 19-31, ISBN 92-828-4776-4

Technological aspects of functional food-related carbohydrates

Author(s): VORAGEN A G J (Department of Food Technology and Nutritional Sciences, Food Science Group, Wageningen Agricultural University (NL))
Published in: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.41-48., 2009, Page(s) 41-48, ISBN 92-828-4776-4

Functional food science in Europe - Volume 2

Author(s): No editor stated (European Commission, DG Research, FAIR Programme (BE))
Published in: EUR 18591 EN (2000), pp.53. Euro: 71.00 (boxed set of 3 volumes) ISBN: 92-828-7744-2 (Volume 2), 2000, Page(s) 53, ISBN 92-828-7744-2

Functional food science and gastrointestinal physiology and function

Author(s): SALMINEN S (Department of Biochemistry and Food Chemistry, University of Turku (FI)), BOULEY C (Groupe Danone, Le Plessis-Robinson (FR)), BOUTRON-RUAULT J (U290 INSERM, Hôpital St Lazare, Paris (FR)), CUMMINGS J H (Dunn Clinical Nutrition Centre, Cambridge (GB)), FRANCK A (Raffinerie Tirlemontoise - ORAFTI, Tienen (BE)), GIBSON G R (Institute of Food Research, Reading Laboratory, Reading (GB)), ISOLAURI E (University of Tampere Medical School (FI)), MOREAU M-C (INRA - Unité d'Ecologie et de Physiologie du Système Digestif, Jouy-en Josas (FR)), ROBERFROID M (UCL, École de Pharmacie, Brussels (BE)), ROWLAND I (University of Ulster, Coleraine (GB))
Published in: A paper published in 'Functional food science in Europe - volume 1', EUR 18591 EN, pp.S147-S171., 2009, Page(s) S147-S171, ISBN 92-828-4776-4

Functional food science and defence against reactive oxidative species

Author(s): DIPLOCK A T (International Antioxidant Research Centre, UMDS, Guy's Hospital, London (GB)), RICE-EVANS C (International Antioxidant Research Centre, UMDS, Guy's Hospital, London (GB)), CHARLEUX J-L (F. Hoffman-La Roche Ltd, Business Unit Carotenoids, Basel (CH)), CROZIER-WILLI G (Nestec Ltd, Nestlé Research Centre, Lausanne (CH)), KOK F J (Division of Human Nutrition and Epidemiology, Wageningen Agricultural University (NL)), ROBERFROID M (UCL, École de Pharmacie, Brussels (BE)), STAHL W (Heinrich-Heine-University Düsseldorf, Medizinische Enrichtungen, Institut für Physiologische Chemie, Düsseldorf (DE)), VIÑA-RIBES J (Universidad de Valencia, Facultad de Medicina, Departamento de Fisiologia, Valencia (ES))
Published in: A paper published in 'Functional food science in Europe - volume 1', EUR 18591 EN, pp.S77-S112., 2009, Page(s) S77-S112, ISBN 92-828-4776-4

Technology aspects related to microorganisms in functional foods

Author(s): KNORR D (Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology (DE))
Published in: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.7-18., 2009, Page(s) 7-18, ISBN 92-828-4776-4

Growth, development and differentiation: a functional food science approach

Author(s): KOLETZKO B (Klinikum Innenstadt der Ludwig-Maximilians Universität, München (DE)), AGGETT P J (Institute of Food Research, Norwich (GB)), BINDELS J G (Nutricia Research, Verenigde Bedrijven Nutricia NV, Zoetermeer (NL)), BUNG P (University of Bonn, Women's Hospital, Bonn (DE)), FERRÉ P (INSERM, Centre Biomédical des Cordeliers, Paris (FR)), GIL A (University of Granada, School of Pharmacy, Department of Biochemistry and Molecular Biology, Granada (ES)), LENTZE M J (University of Bonn, Children's Hospital, Bonn (DE)), ROBERFROID M (UCL, École de Pharmacie, Brussels (BE)), STROBEL S (Institute of Child Health, London (GB))
Published in: A paper published in 'Functional food science in Europe - volume 1', EUR 18591 EN, pp.S5-S45., 2009, Page(s) S5-S45, ISBN 92-828-4776-4

Functional food science in Europe - Volume 1

Author(s): No editor stated (European Commission, DG Research, FAIR Programme (BE))
Published in: EUR 18591 EN (2000), pp.193. Euro: 71.00 (boxed set of 3 volumes) ISBN: 92-828-7743-4 (Volume 1), 2000, Page(s) 193, ISBN 92-828-7743-4

Impact of processing on bioavailability examples of minerals in food

Author(s): WATZKE H J (Nestec S.A., Nestlé Research Centre, Food Science and Process Research, Lausanne (CH))
Published in: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.33-40., 2009, Page(s) 33-40, ISBN 92-828-4776-4

Functional food science and behaviour and psychological functions

Author(s): SPECTER S (INSERM - Unité 341 et Service de Nutrition, Paris (FR)), BLUNDELL J E (PsychoBiology Group, Department of Psychology, University of Leeds (GB)), DYE L (PsychoBiology Group, Department of Psychology, University of Leeds (GB)), FANTINO M (Laboratoire de Physiologie, Faculté de Médicine, Université de Bourgogne, Dijon (FR)), FERN E (Nestec Ltd, Nestlé, Vevey (CH)), FLETCHER R J (Kellogg Company of Great Britain Ltd, Manchester (GB)), LAMBERT J (Mars Confectionery, Division of Mars UK, Slough (GB)), ROBERFROID M (UCL, École de Pharmacie, Brussels (BE)), WESTENHÖFER J (Department of Nutrition and Home Economics, Advanced Technical College, Hamburg (DE)), WESTERTERP-PLANTENGA M S (Department of Sciences, Open University of the Netherlands / Maastricht University, Heerlen (NL)), BELLISLE F (INSERM - Unité 341 et Service de Nutrition, Paris (FR))
Published in: A paper published in 'Functional food science in Europe - volume 1', EUR 18591 EN, pp.S173-S193., 2009, Page(s) S173-S193, ISBN 92-828-4776-4

The impact of food processing on antioxidants in vegetable oils, fruits and vegetables

Author(s): LINDLEY M G (LinTech, University of Reading Innovation Centre, Reading (GB))
Published in: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.49-53., 2009, Page(s) 49-53, ISBN 92-828-4776-4