Posters from the Symposium on "Functional Foods in Europe - International Developments in Science and Health Claims", 9-11 May 2007, Malta

EVOLUTION IN DIETARY PATTERNS, HEALTH TRENDS AND FUNCTIONAL FOODS

• Estimation of dietary lycopene intake of the Greek population
• Health benefits of grasshoppers Sphenarium purpurascens Ch. alternative food source of functional micronutrients vitamin A and iron
• Food sources of fibre and dietary fibre intake levels in an elderly Greek population
• Derivation of maximum amounts for the addition of functional ingredients to foods
  

• Peptides isolated from in vitro digests of milk enhance iron uptake by Caco-2 cells
• In vitro biomarkers for functional foods design
• Functional properties of ‘şalgam juice’, a traditional fermented Turkish beverage
• Scientific substantiation of health claims on foods – experiences from the Swedish Food Sector’s Code of practice
• Almonds in the diet simultaneously improve nitric oxide production and oxidative status in a rodent model of cardiovascular risk (ob/ob mouse)
• Synthetic Porcine Lactoferricin with 20-Residue Peptide - Exhibits Antimicrobial activity against Escherichia coli, Staphylococcus aureus and Candida albicans
• The study of the nutritive value of fermented milk with probiotics and prebiotics
• Comparison of extracts prepared from deodorised blackcurrant (Ribus nigrum L.) buds
• Bioaccessibility of Nutrients in Almond Seeds: In Silico, In Vitro and In Vivo Studies of Nutrient Release in the Gastrointestinal Tract
• Inulin and oligofructose as functional ingredients to improve bone mineralization
• Effect of dietary broccoli on serum lipid profile, antioxidant markers and liver histology in laboratory rats
• Application of the PASSCLAIM Criteria on three health claims of Ginkgo biloba
• Almonds lower total- and LDL-cholesterol but not HDL-cholesterol and triglycerides in human subjects: results of a meta-analysis
• Vegetable oils-sources of pufa and antioxidants to obtain Omega 3 eggs
• Bioavailability and plasma levels: rapid and reliable prediction of short- and long-term food effects
• The effect of boiling and microwave treatment on polyphenols content, DPPH quenching capacity and antioxidative effects of faba beans (Vicia faba L. var. major) in rats
• Evaluation of herbal teas as bioactive functional food
• Antioxidant properties of complex nanosized phytonutrient supplement in animal model
• Beverages containing a new soluble fibre
• Redox status impairment in liver and kidney of prematurely aging mice: effectiveness of dts phytotherapeutic compound
• Phytotherapeutic compound yhk exerts an inhibitory effect on early stage of experimentally-induced neoplastic liver lesions
• Effect of hop supplementation in oxidative metabolism and inflammation parameters
• Mechanisms limiting the impact of almond consumption on body weight
• Production of a synbiotic carrot juice with L. bulgaricus and inulin
• Low glycemic index food as functional food in coronary heart disease
• Effects of energy density, fibre concentration and viscosity of beverages on perceived satiety
• Factors affecting postprandial lipid metabolism
• Benzosuberones and their antiproliferative and antiangiogenic effects
• Dehydrated leguminous-based forages improve the lipid nutritional value of chicken meat
• Effect of Vaccinium constituents on the aggregation of oral bacteria
• Walnut-enriched restructured meat consumption improves the antioxidant status of overweight/obese adults with at least one extra CHD-risk factor
• Are the zinc/copper intakes and absorptions related to the hypocholesterolemic effects of dietary algae?
• On the track to functional foods: Chemoprotective in vitro effects of different bioactive food ingredients on colon cancer cells
• Sensory perception and taste-odour interaction of sweeten model samples
• Oat fibre, fructose and compact structure attenuate GI of sweet wheat products but may increase insulin index in some test persons
• Experimental approach for prebiotic oligosaccharides fractionation and chemical characterization
• Process for the Assessment of Scientific Support for Claims on Foods – PASSCLAIM
• Effects of cocoa cream and cocoa with hazelnuts cream on cardiovascular risk factors
• Quantitative and qualitative control of phytosterolesters in functional foods

REGULATORY ISSUES OF FUNCTIONAL FOODS

• Consumer Science Task Force: Expert Group on: Consumer Understanding of Nutrition and Health Claims
• Integrated risk-benefit analyses: 'Fortifying foods with folic acid, is that wise?'
• Communication of benefits should be based on legal dimensions
• Health claim legislative processes across global jurisdictions
• French food safety Agency (Afssa) guidelines for nutritional, functional and health claim evaluation and their application to claims related to proteins and peptides
• Safe addition of vitamins and minerals to foods: setting maximum levels for fortification in the Netherlands
• Constructing health claims: translational processes in changing contexts
  

• Consumer perspectives: behaviour, understanding and communication
• Determination of the factors affecting consumer attitudes on functional foods in Konya, Turkey
• Consumer acceptance of functional foods: soft fruit and lamb
• 'Post launch monitoring' of functional foods? Two case-studies with phytosterol/-stanol enriched margarines
• Attitudes and Awareness of Selected Urban Consumers on Functional Dairy Foods in Çanakkale, Turkey
• Consumer perception of strength of science disclaimers on the communication impact of function claims in Health/Functional Foods
• Consumer attitude to health claims and nutrition labelling in Lithuania
• Consumer Perception of Foods containing Plant Sterols and User Behaviour in Germany
• Consumer evaluation of special quality Hungarian functional food safety
• Evaluation of the nutrient claims on food labels and consumer attitudes toward structure and content of nutrition messages and recommendations
• Consumer Uptake of Functional Foods in Europe
• Consumer Perceptions of Functional Foods

• Conjugated linoleic acid as a functional ingredient in Alaska pollock surimi gels
• Tomato fibre as a new source of functional fibre for a meat application type sausage
• Effects of nonthermal food processing methods on the functional properties of fruit and vegetables
• Functional properties of enzymatically hydrolysed soy proteins, using actinidin
• A simple technique for the quality control of juice and food supplements containing bilberry
• Quality of life – integrated benefit and risk analysis - Web-based tool for assessing food safety and health benefits
• Application of naked barley and naked oat into various foods
• Vacuum infusion as a route to functional apple slices
• FunctionalFoodNet: exploiting opportunities in functional foods
• Multifunctional milk, oat and Jerusalem artichoke based food product
• Stability of inulin during fermentation by Zymomonas mobilis and Saccharomyces cerevisiae
• Decrease of cholesterol by activity of lacic acid bacteria in Montenegrin autochthonous milk products
• Rutin – effective component of functional foods
• Harmonising nutrient recommendations across Europe with special focus on vulnerable groups and consumer understanding
• Appetite regulation and functional food claims: experimental methodology and physiological targets
• Development of functional meals with probiotics in food services
• A Nordic project on substantiation of weight regulation and satiety related health claims on foods
• Influence of Wakame addition on the technological and nutritional properties of a gel/emulsion meat derivative system
• Nutrimarketing in the service of functional foods
• Organic and functional foods – complementary or substitute products? Surveys in Hungary
• BRAFO – Risk-Benefit Analysis of Foods
• Functional Food Ingredients Promoting Oral Health
• The measurement of diet-induced changes in cognition: methodological aspects
• Functional foods made by second generation genetically modified organisms: market and future remarks
• ILSI SEA Region - Furthering the Understanding of Functional Foods in Asia