Community Research and Development Information Service - CORDIS


This 3-year project aimed to establish a multidisciplinary European network on concepts in functional food science and options for their applications. In Europe there is a growing interest in these concepts, considering the recognised importance of better understanding the role of food in the maintenance and improvement of human health and well-being. Functional food science aims to identify beneficial interactions between the presence or absence of a food component and a specific function or functions in the body, and to understand their mechanisms.

This volume contains the following technology theme papers:
- 1. Technology aspects related to micro-organisms in functional foods.
- 2. Impact of processing on bioactive proteins and peptides.
- 3. Impact of processing on bioavailability examples of minerals in foods.
- 4. Technological aspects of functional food-related carbohydrates.
- 5. The impact of food processing on anti-oxidants in vegetable oils, fruit and vegetables.ables.

Additional information

Authors: No editor stated, European Commission, DG Research, FAIR Programme (BE)
Bibliographic Reference: EUR 18591 EN (2000), pp.53. Euro: 71.00 (boxed set of 3 volumes) ISBN: 92-828-7744-2(Volume 2)
Availability: ISBN: 92-828-4476-4 (set of 3 volumes). EUR-OP reference: CG-NB-18591-EN-C (Volume 2). EUR-OP reference: CG-NO-18591-EN-C (set of 3 volumes). Available from EUR-OP sales agents. URL:
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