The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Mecit Halil Oztop - One of the best experts on this subject based on the ideXlab platform.
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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing
Food Engineering Reviews, 2016Co-Authors: Emrah Kirtil, Mecit Halil OztopAbstract:Low-field bench top 1 H nuclear magnetic resonance (LF-NMR) relaxometry instruments have been increasingly popular as analytical tools for engineering research. Magnetic resonance imaging, which is a more advanced approach to NMR technology, provides the re-searcher with images of the internal structure without any disruption to the sample and has been commonly used in medical applications in analysis of soft tissue. The non-invasive and non-destructive nature coupled with the high discriminative power of LF-NMR and MRI, makes them invaluable tools of analysis for a wide range of applications in Food Science. This review covers the basic concept be-hind NMR/MRI technology and discusses some of its most commonly used Food applications. The review addresses the Food scientist with no prior knowledge of NMR/MRI and aims to supply the reader with both the theory of the method and its fundamentals, as well as the practical uses in scientific research and industrial applications.
Yanbo Wang - One of the best experts on this subject based on the ideXlab platform.
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prebiotics present and future in Food Science and technology
Food Research International, 2009Co-Authors: Yanbo WangAbstract:Because of its resident microbiota, the human colon is one of the body's most metabolically active organs. The use of diet to fortify certain gut flora components is a popular current aspect of functional Food Sciences and prebiotics have a significant role. Prebiotics are selectively fermented ingredients that allow specific changes, both in the composition and/or activity in the gastrointestinal microbiota that confers benefits upon host well-being and health. Improved techniques for analysis of the gut microflora, new Food manufacturing biotechnologies, and increased understanding of the metabolism of prebiotic inulin and oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics for specific functional properties and health outcomes. Thus, this review will focus on the progress of prebiotics in Food Science and technology in understanding the important role of prebiotics in health, beginning at the rationale of gut microflora and interactions with prebiotics. Furthermore, the classification criteria, Food applications and safety assessment of prebiotics as Food ingredient is also discussed.
Marcel Roberfroid - One of the best experts on this subject based on the ideXlab platform.
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concepts and strategy of functional Food Science the european perspective
The American Journal of Clinical Nutrition, 2000Co-Authors: Marcel RoberfroidAbstract:Recent knowledge supports the hypothesis that, beyond meeting nutrition needs, diet may modulate various functions in the body and play detrimental or beneficial roles in some diseases. Concepts in nutrition are expanding from emphasis on survival, hunger satisfaction, and preventing adverse effects to emphasizing the use of Foods to promote a state of well-being and better health and to help reduce the risk of disease. In many countries, especially Japan and the United States, research on functional Foods is addressing the physiologic effects and health benefits of Foods and Food components, with the aim of authorizing specific health claims. The positive effects of a functional Food can be either maintaining a state of well-being and health or reducing the risk of pathologic consequences. Among the most promising targets for functional Food Science are gastrointestinal functions, redox and antioxidant systems, and metabolism of macronutrients. Ongoing research into functional Foods will allow the establishment of health claims that can be translated into messages for consumers that will refer to either enhanced function or reduction of disease risk. Only a rigorous scientific approach that produces highly significant results will guarantee the success of this new discipline of nutrition. This presents a challenge for the scientific community, health authorities, and the Food industry.
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functional Food Science and gastrointestinal physiology and function
British Journal of Nutrition, 1998Co-Authors: Seppo Salminen, C Bouley, Mariechristine Boutronruault, J H Cummings, A Franck, Glenn R Gibson, E Isolauri, M C Moreau, Marcel Roberfroid, Ian RowlandAbstract:The gut is an obvious target for the development of functional Foods, acting as it does as the interface between diet and the metabolic events which sustain life. The key processes in digestive physiology which can be regulated by modifying diet are satiety, the rate and extent of macronutrient breakdown and absorption from the small bowel, sterol metabolism, the colonic microflora, fermentation, mucosal function and bowel habit, and the gut immune system. The intestinal microflora is the main focus of many current functional Foods. Probiotics are Foods which contain live bacteria which are beneficial to health whilst prebiotics, such as certain non-digestible oligosaccharides which selectively stimulate the growth of bifidobacteria in the colon, are already on the market. Their claimed benefits are to alleviate lactose maldigestion, increase resistance to invasion by pathogenic species of bacteria in the gut, stimulate the immune system and possibly protect against cancer. There are very few reports of well-designed human intervention studies with prebiotics as yet. Certain probiotic species have been shown to shorten the duration of rotavirus diarrhoea in children but much more work is needed on the mechanism of immunomodulation and of competitive exclusion and microflora modification. The development of functional Foods for the gut is in its infancy and will be successful only if more fundamental research is done on digestive physiology, the gut microflora, immune system and mucosal function.
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functional Food Science and behaviour and psychological functions
British Journal of Nutrition, 1998Co-Authors: F Bellisle, Marcel Roberfroid, John E Blundell, Louise Dye, M Fantino, E Fern, R J Fletcher, J Lambert, S Specter, J WestenhoferAbstract:The impact of ingesting various Foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of Food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. Functional properties of macronutrient substitutes (high-intensity sweeteners, fat replacers) and flavour enhancers are examined in relation to their contribution to hunger, satiety, and energy balance. The effects of Foods and individual nutrients on the performance of diverse psychomotor tasks are studied with consideration given to the various validated quantitative tools used to assess behaviour. The effects of Food components on activation, sedation, and affective states such as dysphoria are also reviewed, with special attention given to brain function and neuroactive substances such as serotonin and the endorphins. The case of hyperactivity in children is given special emphasis with reference to the potential influence of sugar and Food additives. Safety issues related to Food constituents and additives are discussed. Finally, a set of criteria is proposed for the evaluation and elaboration of studies in the behavioural and psychological fields, along with suggestions for future research.
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functional Food Science and defence against reactive oxidative species
British Journal of Nutrition, 1998Co-Authors: A T Diplock, Marcel Roberfroid, J L Charleux, G Crozierwilli, F J Kok, Catherine Riceevans, Wilhelm Stahl, Jose VinaribesAbstract:This paper assesses critically the Science base that underpins the argument that oxidative damage is a significant causative factor in the development of human diseases and that antioxidants are capable of preventing or ameliorating these disease processes. The assessment has been carried out under a number of headings, and some recommendations for future research are made based on the present day knowledge base. The knowledge database (1) Consideration of the basic Science that underlies understanding of the role of free radicals in causing cellular pathologies, and the role of antioxidants in preventing this, shows that an imbalance of reactive oxygen species and antioxidant defence systems may lead to chemical modifications of biologically relevant macromolecules. This imbalance provides a logical pathobiochemical mechanism for the initiation and development of several disease states. Experimental data obtained in vivo provide evidence that antioxidants function in systems that scavenge reactive oxygen species and that these are relevant to what occurs in vivo. The relevance in vivo of these observations depends inter alia on knowledge of the uptake and distribution of the antioxidant within the human body, and on what tissue levels of the antioxidant may be expected in relation to dietary levels. (2) There is some way to go until validated precise methods are available for measuring biomarkers of oxidative damage in human subjects in vivo under minimally invasive conditions. With respect to oxidative damage in DNa, HPLC and GC-mass spectrophotometry methods have both merits and limitations. Lipid oxidation products in plasma are best measured as isoprostanes or as lipid hydroperoxides using specific HPLC techniques. Development of isoprostane measurement will advance specificity and precision. The measurement of oxidative damage to proteins has some potential but such methods have not been effectively exploited. (3) Epidemiological studies support the hypothesis that the major antioxidant nutrients vitamin E and vitamin C, and beta-carotene (which may or may not be acting as an antioxidant in vivo), may play a beneficial role in prevention of several chronic disorders. More research is needed on the impact of other non-nutrient compounds, such as other carotenoids and flavonoids, on human health. In general, human intervention studies using hard end-points are the gold standard. Trials are restricted mainly to the major antioxidants and do not allow firm conclusions because of inconsistent findings, an insufficient number of studies and the use of varying doses. There is evidence that large doses of beta-carotene may be deleterious to the health of certain subgroups of the population such as heavy habitual smokers. (4) With respect to the safety of administration of supplementary vitamins, vitamin C is safe at levels of supplementation up to 600 mg/d, and higher levels, up to 2000 mg/d, are without risk. Vitamin E has a very low human toxicity and an intake of 1000 mg/d is without risk; 3200 mg/d has been shown to be without any consistent risk. Large intakes of beta-carotene must be viewed with caution because they have been shown to confer detriment to a population at high risk of lung cancer when administered after many years of high risk (smoking) behaviour. Until further work clarifies the situation in heavy smokers with respect to taking supplements, larger doses should be avoided by such individuals. There is little reliable information about the human toxicology of flavonoids and related non-nutrient antioxidant constituents of the diet. (5) The Food industry has long experience in the control of oxidative damage in Foods and this experience can be used to advantage for the protection of Food antioxidants which are beneficial. Some of these, such as vitamins C and E and beta-carotene, are well known, and strategies for their protection in Foods are already exploited by Food technologies. (ABSTRACT TRUNCATED)
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growth development and differentiation a functional Food Science approach
British Journal of Nutrition, 1998Co-Authors: Berthold Koletzko, Marcel Roberfroid, Peter Aggett, J G Bindels, P Bung, P Ferre, Michael J Lentze, S StrobelAbstract:Few other aspects of Food supply and metabolism are of greater biological importance than the feeding of mothers during pregnancy and lactation, and of their infants and young children. Nutritional factors during early development not only have short-term effects on growth, body composition and body functions but also exert long-term effects on health, disease and mortality risks in adulthood, as well as development of neural functions and behaviour, a phenomenon called 'metabolic programming'. The interaction of nutrients and gene expression may form the basis of many of these programming effects and needs to be investigated in more detail. The relation between availability of Food ingredients and cell and tissue differentiation and its possible uses for promoting health and development requires further exploration. The course of pregnancy, childbirth and lactation as well as human milk composition and the short- and long-term outcome of the child are influenced by the intake of Foods and particularly micronutrients, e.g. polyunsaturated fatty acids, Fe, Zn and I. Folic acid supplementation from before conception through the first weeks of pregnancy can markedly reduce the occurrence of severe embryonic malformations; other potential benefits of modulating nutrient supply on maternal and child health should be further evaluated. The evaluation of dietary effects on child growth requires epidemiological and field studies as well as evaluation of specific cell and tissue growth. Novel substrates, growth factors and conditionally essential nutrients (e.g. growth factors, amino acids, polyunsaturated fatty acids) may be potentially useful as ingredients in functional Foods and need to be assessed carefully. Intestinal growth, maturation, and adaptation as well as long-term function may be influenced by Food ingredients such as oligosaccharides, gangliosides, high-molecular-mass glycoproteins, bile salt-activated lipase, pre- and probiotics. There are indications for some beneficial effects of functional Foods on the developing immune response, for example induced by antioxidant vitamins, trace elements, fatty acids, arginine, nucleotides, and altered antigen contents in infant Foods. Peak bone mass at the end of adolescence can be increased by dietary means, which is expected to be of long-term importance for the prevention of osteoporosis at older ages. Future studies should be directed to the combined effects of Ca and other constituents of growing bone, such as P, Mg and Zn, as well as vitamins D and K, and the trace elements F and B. Pregnancy and the first postnatal months are critical time periods for the growth and development of the human nervous system, processes for which adequate substrate supplies are essential. Early diet seems to have long-term effects on sensory and cognitive abilities as well as behaviour. The potential beneficial effects of a balanced supply of nutrients such as I, Fe, Zn and polyunsaturated fatty acids should be further evaluated. Possible long-term effects of early exposure to tastes and flavours on later Food choice preferences may have a major impact on public health and need to be further elucidated. The use of biotechnology and recombinant techniques may offer the opportunity to include various bioactive substances in special dietary products, such as human milk proteins, peptides, growth factors, which may have beneficial physiological effects, particularly in infancy and early childhood.
Emrah Kirtil - One of the best experts on this subject based on the ideXlab platform.
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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing
Food Engineering Reviews, 2016Co-Authors: Emrah Kirtil, Mecit Halil OztopAbstract:Low-field bench top 1 H nuclear magnetic resonance (LF-NMR) relaxometry instruments have been increasingly popular as analytical tools for engineering research. Magnetic resonance imaging, which is a more advanced approach to NMR technology, provides the re-searcher with images of the internal structure without any disruption to the sample and has been commonly used in medical applications in analysis of soft tissue. The non-invasive and non-destructive nature coupled with the high discriminative power of LF-NMR and MRI, makes them invaluable tools of analysis for a wide range of applications in Food Science. This review covers the basic concept be-hind NMR/MRI technology and discusses some of its most commonly used Food applications. The review addresses the Food scientist with no prior knowledge of NMR/MRI and aims to supply the reader with both the theory of the method and its fundamentals, as well as the practical uses in scientific research and industrial applications.
Marta Hernandez - One of the best experts on this subject based on the ideXlab platform.
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real time pcr in Food Science pcr diagnostics
Current Issues in Molecular Biology, 2013Co-Authors: David Rodriguezlazaro, Nigel Cook, Marta HernandezAbstract:A principal consumer demand is a guarantee of the safety and quality of Food. The presence of Foodborne pathogens and their potential hazard, the use of genetically modified organisms (GMOs) in Food production, and the correct labelling in Foods suitable for vegetarians are among the subjects where society demands total transparency. The application of controls within the quality assessment programmes of the Food industry is a way to satisfy these demands, and is necessary to ensure efficient analytical methodologies are possessed and correctly applied by the Food Sector. The use of real-time PCR has become a promising alternative approach in Food diagnostics. It possesses a number of advantages over conventional culturing approaches, including rapidity, excellent analytical sensitivity and selectivity, and potential for quantification. However, the use of expensive equipment and reagents, the need for qualified personnel, and the lack of standardized protocols are impairing its practical implementation for Food monitoring and control.