Research issues and needs for the future

Technology will be a key component in producing a healthy diet in the future. Technology must be applied to design foods that offer health benefits without compromise.

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Bibliographische Detailangaben
Veröffentlicht in:	The American journal of clinical nutrition 1995-04, Vol.61 (4S), p.1001S-1002S
1. Verfasser:	Clydesdale, FM
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE GRAS ACIDOS GRASOS ADIPOSE TISSUES ALIMENTOS ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE APPAREIL DIGESTIF BALANCE DE ENERGIA BESOIN NUTRITIONNEL BILAN ENERGETIQUE BINDING PROTEINS BLOOD CIRCULATION CARBOHIDRATOS CARBOHYDRATES Carbohydrates - chemistry CELL MEMBRANES CELLS CELLULE CELULAS Chemical Phenomena CHEMICOPHYSICAL PROPERTIES Chemistry, Physical CIRCULACION SANGUINEA CIRCULATION SANGUINE CLASIFICACION CLASSIFICATION COMPOSICION APROXIMADA COMPOSITION GLOBALE CORPS GRAS DIABETE DIABETES DIET DIETA Dietary Carbohydrates - metabolism DIGESTION DIGESTIVE SYSTEM DIGESTIVE TRACT DISPONIBILITE ALIMENTAIRE ENERGY BALANCE ENFERMEDADES VASCULARES FAT SUBSTITUTES FATS FATTY ACIDS FISIOLOGIA DE LA NUTRICION Food FOOD COMPOSITION FOOD INTAKE FOOD SUPPLY FOOD TECHNOLOGY FOODS FORECASTING FOSFORILACION GLUCIDE GLUCOSA GLUCOSE GRASAS HEALTH HEALTH PROMOTION HEALTH SERVICES HIPERGLICEMIA HORMONE RECEPTORS HUMAN NUTRITION Humans HYPERGLYCAEMIA HYPERGLYCEMIA HYPERGLYCEMIE INGESTION DE ALIMENTOS INGESTION DE NUTRIENTES INGESTION DE SUBSTANCES NUTRITIVES INSULIN INSULINA INSULINE INTERACCIONES NUTRIENTE NUTRIENTE INTERACTION NUTRIMENT NUTRIMENT INVESTIGACION MALADIE VASCULAIRE MEMBRANAS CELULARES MEMBRANE CELLULAIRE MODE OF ACTION NECESIDADES DE NUTRIENTES NUTRICION HUMANA NUTRIENT INTAKE NUTRIENT NUTRIENT INTERACTIONS NUTRIENTES NUTRIENTS Nutrition NUTRITION HUMAINE NUTRITION PHYSIOLOGY Nutritional Physiological Phenomena NUTRITIONAL REQUIREMENTS ORGANOLEPTIC ANALYSIS PHOSPHORYLATION PHYSIOLOGIE DE LA NUTRITION PRISE ALIMENTAIRE (HOMME) PRODUIT ALIMENTAIRE PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE PROTEINAS AGLUTINANTES PROTEINE DE LIAISON PROXIMATE COMPOSITION PUBLIC HEALTH RECEPTEUR D'HORMONE RECEPTORES DE HORMONAS RECHERCHE REGIME ALIMENTAIRE REGULATION RESPONSES SALUD SALUD PUBLICA SANTE SANTE PUBLIQUE SERVICE DE SANTE PUBLIQUE SERVICIOS DE SALUD SISTEMA DIGESTIVO SUBSTANCE NUTRITIVE SUCCEDANE DE CORPS GRAS SUMINISTRO DE ALIMENTOS SUSTITUTOS DE GRASAS TECHNIQUE DE PREVISION TECHNOLOGIE ALIMENTAIRE Technology TECNICAS DE PREDICCION TECNOLOGIA DE LOS ALIMENTOS TEJIDO ADIPOSO TERMINOLOGIA TERMINOLOGIE TERMINOLOGY TISSU ADIPEUX VASCULAR DISEASES
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Beschreibung
Zusammenfassung:	Technology will be a key component in producing a healthy diet in the future. Technology must be applied to design foods that offer health benefits without compromise.
ISSN:	0002-9165 1938-3207
DOI:	10.1093/ajcn/61.4.1001S