Scientific Concepts of Functional Foods in Europe Consensus Document
نویسنده
چکیده
Each ITG reviewed the published literature to: define the state of the art with respect to specific body systems; assess critically methodologies to characterize and quantify specific related functions; identify and review nutritional options modulating these functions; evaluate potential safety implications related to these nutritional options; identify the role of food technology on nutritional and safety aspects; assess critically the science-base required for providing evidence that specific nutrients positively and function.
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