What is beneficial for health? The concept of functional food

Food and Chemical Toxicology

Volumn 37, Issue 9-10, 1999, Pages 1039-1041

  Roberfroid, M B ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT;

DIET; FOOD QUALITY; FOOD SAFETY; HEALTH CARE QUALITY; HUMAN; NUTRITION; NUTRITIONAL REQUIREMENT; PREVENTIVE MEDICINE; SHORT SURVEY;

ANTIOXIDANTS; DIET; FOOD; HEALTH; HUMANS; NUTRITIVE VALUE; PREVENTIVE MEDICINE; RISK ASSESSMENT;

EID: 0032874692     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(99)00080-0     Document Type: Short Survey

References (1)

1. Diplock A. T., Aggett P. J., Ashwell M., Bornet F., Fern E. B., Roberfroid M. B., Scientific concepts of functional foods in Europe: Consensus Document. British Journal of Nutrition. 81; Suppl. 1:1999; S1-S27.