Concepto sobre los Alimentos Funcionales - ArgenBio

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40 Serie de Monografías Concisas
Otras publicaciones del ILSI EuropeMonografías concisas• Alcohol – Health Issues Related to AlcoholConsumption• A Simple Guide to Understanding andApplying the Hazard Analysis CriticalControl Point Concept• Calcium in Nutrition• Carbohydrates: Nutritional and HealthAspects• Caries Preventive Strategies• Concepts of Functional Foods• Dietary Fat – Some Aspects of Nutritionand Health and Product Development• Dietary Fibre• Food Allergy• Food Biotechnology – An Introduction• Genetic Modification Technology and Food– Consumer Health and Safety• Health Issues Related to AlcoholConsumption• Healthy Lifestyles – Nutrition and PhysicalActivity• Microwave Ovens• Nutrition and Immunity in Man• Nutritional and Health Aspects of Sugars –Evaluation of New Findings• Nutritional Epidemiology, Possibilities andLimitations• Oxidants, Antioxidants, and DiseasePrevention• Principles of Risk Assessment of Food andDrinking Water Related to Human Health• The Acceptable Daily Intake – A Tool forEnsuring Food SafetyInformes• Addition of Nutrients to Food: Nutritionaland Safety Considerations• An Evaluation of the Budget Method forScreening Food Additive Intake• Antioxidants: Scientific Basis, RegulatoryAspects and Industry Perspectives• Applicability of the ADI to Infants andChildren• Approach to the Control of EnterohaemorrhagicEscherichia coli (EHEC)• Assessing and Controlling IndustrialImpacts on the Aquatic Environment withReference to Food Processing• Assessing Health Risks from EnvironmentalExposure to Chemicals: The Example ofDrinking Water• Detection Methods for Novel FoodsDerived from Genetically ModifiedOrganisms• Exposure from Food Contact Materials• Foodborne Protozoan Parasites• Foodborne Viruses: An Emerging Problem• Food Consumption and Packaging UsageFactors• Food Safety Management Tools• Functional Foods – Scientific and GlobalPerspectives• Guidance for the Safety Assessment ofBotanicals and Botanical Preparations forUse in Food and Food Supplements• Markers of Oxidative Damage andAntioxidant Protection: Current Status andRelevance to Disease• Method Development in Relation toRegulatory Requirements for the Detectionof GMOs in the Food Chain• Overview of Health Issues Related toAlcohol Consumption• Overweight and Obesity in EuropeanChildren and Adolescents: Causes andConsequences – Prevention and Treatment• Packaging Materials: 1. PolyethyleneTerephthalate (PET) for Food PackagingApplications• Packaging Materials: 2. Polystyrene forFood Packaging Applications• Packaging Materials: 3. Polypropylene as aPackaging Material for Foods andBeverages• Packaging Materials: 4. Polyethylene forFood Packaging Applications• Packaging Materials: 5. Polyvinyl Chloride(PVC) for Food Packaging Applications• Recycling of Plastics for Food Contact Use• Safety Assessment of Viable GeneticallyModified Micro-organisms Used in Food• Safety Considerations of DNA in Foods• Salmonella Typhimurium definitive type(DT) 104: A Multi-resistant Salmonella• Significance of Excursions of Intake abovethe Acceptable Daily Intake (ADI)• The Safety Assessment of Novel Foods• The Safety Assessment of Novel Foods andConcepts to Determine their Safety in use• Threshold of Toxicological Concern forChemical Substances Present in the Diet• Transmissible Spongiform Encephalopathyas a Zoonotic Disease• Validation and Verification of HACCPPara ordenarILSI Europe83 Avenue E. Mounier, Box 6B-1200 Brussels, BelgiumPhone (+32) 2 771 00 14,Fax (+32) 2 762 00 44E-mail: publications@ilsieurope.beILSI Europe’s Concise Monographs and ReportSeries can be downloaded from:http://europe.ilsi.org/publications
Page 1 and 2: ILSI EUROPE CONCISE MONOGRAPH SERIE
Page 3 and 4: CONCEPTOS SOBRE LOSALIMENTOS FUNCIO
Page 5: CONTENIDOPRÓLOGO . . . . . . . . .
Page 9 and 10: Concepto sobre los Alimentos Funcio
Page 45: Concepto sobre los Alimentos Funcio

Concepto sobre los Alimentos Funcionales - ArgenBio

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