Recent Trends in Functional Food Science and the Industry in Japan
International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produ...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2002-01, Vol.66 (10), p.2017-2029 |
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| container_issue | 10 |
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| container_title | Bioscience, biotechnology, and biochemistry |
| container_volume | 66 |
| creator | ARAI, Soichi MORINAGA, Yasushi YOSHIKAWA, Toshikazu ICHIISHI, Eiichiro KISO, Yoshinobu YAMAZAKI, Masatoshi MOROTOMI, Masami SHIMIZU, Makoto KUWATA, Tamotsu KAMINOGAWA, Shuichi |
| description | International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. This review pinpoints recent trends in the science and industry in this field. |
| doi_str_mv | 10.1271/bbb.66.2017 |
| format | Article |
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The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. 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Psychology</subject><subject>Humans</subject><subject>Japan</subject><subject>oxidative stress</subject><subject>prebiotics</subject><subject>probiotics</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E1LHEEQBuAmKHFjcvIeBiS5yGy6-nPmaMQ1iiAYc276owZHZrs33TOE_ffOshuEkFNB8VRR9RJyBnQJTMM359xSqSWjoN-RBXCha9UKfUQWtAVVN0LCCflQygulc0PCe3ICTEgKQBfk-yN6jGP1lDGGUvWxWk3Rj32KdqhWKYXqp-8xeqxsDNX4jNVtDFMZ83Zn7-zGxo_kuLNDwU-Hekp-ra6frn7U9w83t1eX97WXDRvrzjnBuBC-k8gZbTmiBNDWSa4RtdaqsZIp39HWQ9CKcfCN8sE5CVQHy0_J1_3eTU6_JyyjWffF4zDYiGkqRjPNBGvlDM__gS9pyvNDxYAQrRCNpmxWF3vlcyolY2c2uV_bvDVAzS5YMwdrlDK7YGf9-bBzcmsMb_aQ5Ay-HIAt3g5dttH35c2JtuWM7Y5Te9fHLuW1_ZPyEMxot0PKf4f4_y54BbxJkIA</recordid><startdate>20020101</startdate><enddate>20020101</enddate><creator>ARAI, Soichi</creator><creator>MORINAGA, Yasushi</creator><creator>YOSHIKAWA, Toshikazu</creator><creator>ICHIISHI, Eiichiro</creator><creator>KISO, Yoshinobu</creator><creator>YAMAZAKI, Masatoshi</creator><creator>MOROTOMI, Masami</creator><creator>SHIMIZU, Makoto</creator><creator>KUWATA, Tamotsu</creator><creator>KAMINOGAWA, Shuichi</creator><general>Japan Society for Bioscience, Biotechnology, and Agrochemistry</general><general>Japan Society for Bioscience Biotechnology and Agrochemistry</general><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20020101</creationdate><title>Recent Trends in Functional Food Science and the Industry in Japan</title><author>ARAI, Soichi ; MORINAGA, Yasushi ; YOSHIKAWA, Toshikazu ; ICHIISHI, Eiichiro ; KISO, Yoshinobu ; YAMAZAKI, Masatoshi ; MOROTOMI, Masami ; SHIMIZU, Makoto ; KUWATA, Tamotsu ; KAMINOGAWA, Shuichi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c582t-fbb42344cf5e32093ee5117ab537ee77768a526cf09c1d76231c86cdbb5107da3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Animals</topic><topic>Anticarcinogenic Agents - analysis</topic><topic>anticarcinogens</topic><topic>Antioxidants - analysis</topic><topic>Biological and medical sciences</topic><topic>Digestive System - immunology</topic><topic>Digestive System Physiological Phenomena</topic><topic>Food</topic><topic>Food Analysis</topic><topic>Food Industry - trends</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. 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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Oxford University Press Journals All Titles (1996-Current); J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Open Access Titles of Japan; Free Full-Text Journals in Chemistry |
| subjects | Animals Anticarcinogenic Agents - analysis anticarcinogens Antioxidants - analysis Biological and medical sciences Digestive System - immunology Digestive System Physiological Phenomena Food Food Analysis Food Industry - trends functional foods Fundamental and applied biological sciences. Psychology Humans Japan oxidative stress prebiotics probiotics |
| title | Recent Trends in Functional Food Science and the Industry in Japan |
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