Concepts and strategy of functional food science: the European perspective
Author:
Affiliation:
1. From the Department of Pharmaceutical Sciences, Universite Catholique de Louvain, Brussels.
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/ajcn/article-pdf/71/6/1660S/23939452/1660s.pdf
Reference13 articles.
1. Functional food science in Europe;Bellisle;Br J Nutr,1998
2. A proposal for the establishment of scientific criteria for health claims for functional foods;Clydesdale;Nutr Rev,1997
3. Scientific concepts of functional foods in Europe: consensus document;Diplock;Br J Nutr,1999
4. Micronutrients and cancer: time for action;Block;J Natl Cancer Inst,1993
5. Rafticreaming: the new process allowing to turn fat into dietary fiber;Franck-Frippiat,1992
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