Infodoc : Sciences, Techniques et Culture

1 - Wellness ingredients and functional foods
1 Introduction to relationship beetween bioactive components and health benefits
2 Functional foods and degenerative or chronic disease
3 Bioactive compounds from vegetable and animal sources
4 Scientific standard for evaluating functional foods claims, regulation, preclinical and clinical studies
2 - Fruit-based functional food
1 Introduction
2 Active ingredients in fruits
3 Advanced tech[...]

1 - Wellness ingredients and functional foods
1 Introduction to relationship beetween bioactive components and health benefits
2 Functional foods and degenerative or chronic disease
3 Bioactive compounds from vegetable and animal sources
4 Scientific standard for evaluating functional foods claims, regulation, preclinical and clinical studies
2 - Fruit-based functional food
1 Introduction
2 Active ingredients in fruits
3 Advanced techniques for active ingredients extraction
4 Current products of fruits-based functional food
5 Current understanding and future trends
3 - The concept of superfoods in diet
1 Introduction
2 General health benefits related to superfoods
3 Superdiets
4 Some Superfoods
4 - Microalgae as healthy ingredients for functional foods
1 Introduction
2 Bioactives from microalgae
3 Functional foods for the future based in microalgae
4 Future trends
5 - Edible insects and related products
1 Introduction
2 Alternative sources of protein as human food and animal feed
3 Insects as alternatives food and feed
4 Teminology
5 Taxonomy-Species and related products
6 Nutritional aspects of insects as food and feed
6 - Low glycemic index ingredients and modfied starches in food products
1 Glycemic index and starch
2 Cereal ingredients with low GI
3 Low GI material of alternative botanical origin
4 Starch modification for the food industry
5 Food processing
6 Development of gluten-free products with low GI
7 - Products based on omega-3 polyunsaturated fatty acids and health effectc
1 Introduction
2 Role of omega-3 polyunsaturated fatty acids in human health
3 Guideline for w-3 fatty acid intake
4 Production of w-3 fatty acids from fish
8 - Gluten-free products
1 Introduction
2 Nutritional aspects of gluten-free
3 Formulation aspects of gluten-free products
4 Ingredients and additive in gluten-free products
5 Recents developements in gluten-free food production
9 - Food industry processing by-products in foods
1 Food by-products
2 Valorization of by products
3 Functional ingredients and bioactives from by-products
4 By-products for nutritional and functional improvement of foods
10 - Pro and prebiotics foods that modulate human health
1 Introduction
2 Probiotics
3 Prebiotics
4 Symbiosis
5 Probiotics and prebiotics-human health modulation
6 Therapeutic foods-Pro and prebiotics
7 Engineering probiotics for treatment of human metabolic and infectious diseases
8 Human healt modulation
9 Perspectives
11 - Production and recovery of bioaromas synthesized by microorganisms
1 Introduction
2 Bioaromas
3 Economic aspects
4 Production of bioflavors by de novo synthesis
5 Sustainable developments
6 Production of by biotransformation
7 Bioaroma recovery
8 Formulation and product development