FUNCTIONAL FOOD SCIENCE IN EUROPE

Informations projet

FUFOSE

N° de convention de subvention: FAIR950572

Projet clôturé

Date de début 1 Decembre 1995

Date de fin 30 Novembre 1997

Financé au titre de

• 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

Coût total

€ 354 000,00

Contribution de l’UE

€ 354 000,00

Coordonné par

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

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Publications

Other (14)

Functional food science and the cardiovascular system

Auteurs: 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))
Publié dans: 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

Auteurs: 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))
Publié dans: 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

Auteurs: No editor stated (European Commission, DG Research, FAIR Programme (BE))
Publié dans: 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

Auteurs: KORHONEN H, PIHLANTO-LEPPÄLÄ A, RANTAMÄKI P, TUPASELA T (Agricultural Research Centre of Finland, Food Research Institute, Jokioinen (FI))
Publié dans: 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

Auteurs: VORAGEN A G J (Department of Food Technology and Nutritional Sciences, Food Science Group, Wageningen Agricultural University (NL))
Publié dans: 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

Auteurs: No editor stated (European Commission, DG Research, FAIR Programme (BE))
Publié dans: 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

Auteurs: 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))
Publié dans: 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

Auteurs: 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))
Publié dans: 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

Auteurs: KNORR D (Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology (DE))
Publié dans: 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

Auteurs: 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))
Publié dans: 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

Auteurs: No editor stated (European Commission, DG Research, FAIR Programme (BE))
Publié dans: 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

Auteurs: WATZKE H J (Nestec S.A., Nestlé Research Centre, Food Science and Process Research, Lausanne (CH))
Publié dans: 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

Auteurs: 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))
Publié dans: 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

Auteurs: LINDLEY M G (LinTech, University of Reading Innovation Centre, Reading (GB))
Publié dans: 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