Characterization and stability studies of bioactive compounds and food matrices as evidence in support of health claims

References

• Adegoke GO. 2004. Understanding food microbiology, 2nd ed. Ibadan, Nigeria: Alleluia Ventures
   Google Scholar
• Ayad WG, Hodgkin T, Jaradat A, Rao VR. 1997. Molecular genetic techniques for plant genetic resources. In: Ayad WG, Hodgkin T, Jaradat A, Rao VR, editors. Report of an IPGRI Workshop 9–11 October 1995. Rome, Italy: IPGRI. p 47
   Google Scholar
• Bárcenas P, Elortondo Fr JP, Albisu M, Mège J, Roseiro LB, Scintu MF. 2007. An international ring trial for the sensory evaluation of raw ewes' milk cheese texture. Int Dairy J 17:1139–1147
   Web of Science ®Google Scholar
• Barlaan EA, Sugimori M, Furukawa S, Takeuchi K. 2005. Profiling and monitoring of microbial populations by denaturing high performance liquid chromatography. J Microbiol Methods 61:399–412
   PubMed Web of Science ®Google Scholar
• Bernal J, Mendiola JA, Ibáñez E, Cifuentes A. 2011. Review: advanced analysis of nutraceuticals. J Pharm Biomed Anal 55:758–774
   PubMed Web of Science ®Google Scholar
• Betz JM, Brown PN, Roman MC. 2011. Review: accuracy, precision and reliability of chemical measurements in natural products research. Fitoterapia 82:44–52
   PubMed Web of Science ®Google Scholar
• Blackburn CW. 2000. Modelling shelf-life. In: Kilcast D, Subramaniam P, editors. The stability and shelf-life of food. Cambridge: CRC Press, Woodhead Publishing Limited. p 55–75
   Google Scholar
• Bonilla BML, Espinosa PK. 2003. Colección, Caracterización Fenotípica y Molecular de poblaciones de uchuva Physalis peruviana L. Trabajo de Grado. Ingeniero Agrónomo. Universidad Nacional de Colombia. Sede Palmira
   Google Scholar
• Booklet for the Food Industry. 2005. A guide to calculating the shelf life of foods. Published by New Zealand Food Safety Authority Published in February 2005. Wellington, New Zealand. ISBN 0-478-07865-X Available at: http://www.foodsafety.govt.nz/elibrary/industry/guide_calculating-contains_background.pdf. Accessed on 3 November 2014
   Google Scholar
• Brookfield PL, Nicoll S, Gunson FA, Harker FR, Wohlers M. 2011. Sensory evaluation by small postharvest teams and the relationship with instrumental measurements of apple texture. Postharvest Biol Tec 59:179–186
   Web of Science ®Google Scholar
• Cardello AV. 1995. Food quality: relativity, context, and consumer expectations. Food Qual Prefer 6:163–170
   Web of Science ®Google Scholar
• Cardozo BC, Silva AB. 2005. Análisis de la Diversidad Genética de Ralstoniasolanacearumagente causal de la enfermedad del Moko en plátano y banano, utilizando la técnica RAMS en aislamientos colombianos. Trabajo de Grado para Ingeniero Agrónomo. Universidad Nacional de Colombia Sede Palmira. 109 p
   Google Scholar
• Chen L, Opara UL. 2013. Texture measurement approaches in fresh and processed foods. A review. Food Res Int 51:823–835
   Web of Science ®Google Scholar
• Civille GV, Oftedal KN. 2012. Sensory evaluation techniques – make “good for you” taste “good”. Physiol Behav 107:598–605
   PubMed Web of Science ®Google Scholar
• Claros D, Gonzalo M. 2001. Marcadores Moleculares: Qué son, cómo se obtienen y para qué valen. Available at: http://www.encuentros.uma.es/encuentros49/marcadores.html. Accessed on 12 June 2014
   Google Scholar
• Drake MA. 2007. Invited review: sensory analysis of dairy foods. J Dairy Sci 90:4925–4937
   PubMed Web of Science ®Google Scholar
• EFSA J, 11: 3084. 2013a. Scientific opinion on the substantiation of a health claim related to monacolin K in SYLVAN BIO red yeast rice and maintenance of normal blood LDL-cholesterol concentrations pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). EFSA J 11:3084–3097
   Google Scholar
• EFSA J, 11: 3086. 2013b. Scientific opinion on the substantiation of a health claim related to a combination of Bifidobacteriumlongum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and improves stool frequency pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). EFSA J 11:3086–3095
   Google Scholar
• EFSA J, 9: 2170. 2011a. Scientific and technical guidance for the preparation and presentation of an application for authorisation of a health claim (revision 1). EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). EFSA J 9:2170–2206
   Google Scholar
• EFSA J, 9: 2243. 2011b. Scientific opinion on the substantiation of health claims related to: dairy products (ID 1140, 1141, 1191), raw or processed food products of animal origin, plus bread and panification products (ID 1193, 1194), herbal yeast plasmolysate (ID 1815, 1816), apple polyphenols (ID 2713), rye flour (ID 1266), tomato juice (ID 1202), whey protein and alphalactalbumin (ID 424, 430, 432, 725, 1433), “brocco shoots”, “broccoli sprout powder” and “Brassica oleracea var. italica (broccoli)” (ID 1362, 1481, 2844, 2845), honey (ID 1159, 1160, 1318, 4678, 4679), and Cucurbitapepo L. (pumpkin) seeds and seed extracts (ID 2029, 2365) pursuant to Article 13(1) of Regulation (EC) No 1924/20061. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). EFSA J 9:2243–2276
   Google Scholar
• Foegeding EA, Daubert CR, Drake MA, Essick G, Trulsson M, Vinyard CJ. 2011. A comprehensive approach to understanding textural properties of semi and soft-solid foods. J Texture Stud 42:103–129
   Web of Science ®Google Scholar
• Gacula MC, Kubala JJ. 1975. Statistical models for shelf life failures. J Food Sci 40:404–409
   Web of Science ®Google Scholar
• Giménez A, Ares F, Ares G. 2012. Sensory shelf-life estimation: a review of current methodological approaches. Food Res Int 49:311–325
   Web of Science ®Google Scholar
• Goldenberg O, Herrmann S, Adam T, Marjoram G, Hong G, Göbel UB, Graf B. 2005. Use of denaturing high-performance liquid chromatography for rapid detection and identification of seven Candida species. J Clin Microbiol 43:5912–5915
   PubMed Web of Science ®Google Scholar
• Goldenberg O, Herrmann S, Marjoram G, Noyer-Weidner M, Hong G, Bereswill S, Göbel UB. 2007. Molecular monitoring of the intestinal flora by denaturing high performance liquid chromatography. J Microbiol Methods 68:94–105
   PubMed Web of Science ®Google Scholar
• Gotti R. 2009. Review: capillary electrophoresis of phytochemical substances in herbal drugs and medicinal plants. J Pharm Biomed Anal 55:775–801
   Web of Science ®Google Scholar
• Gray MJ, Chang D, Zhang Y, Liu J, Bensoussan A. 2010. Development of liquid chromatography/mass spectrometry methods for the quantitative analysis of herbal medicine in biological fluids: a review. Biomed Chromatogr 24:91–103
   PubMed Web of Science ®Google Scholar
• Hafez EE, Elbestawy E. 2009. Molecular characterization of soil microorganisms. Effect of industrial pollution on distribution and biodiversity. World J Microbiol Biotechnol 25:215–224
   Web of Science ®Google Scholar
• Hantula J, Dusabenyagasan IM, Hamelin RC. 1996. Random Amplified Microsatellites (RAMS) a novel method for characterizing genetic variation within fungi. Eur J Path 26:159–166
   Web of Science ®Google Scholar
• Hurtle W, Shoemaker D, Henchal E, Norwood D. 2002. Denaturing HPLC for identifying bacteria. Biotechniques 33:386–388, 390–391
   PubMed Web of Science ®Google Scholar
• IFTS: Institute of Food Science and Technology. 1993. Shelf life of foods-guideline for its determination and prediction. London: IFTS
   Google Scholar
• Jacinto RC, Gomes BP, Desai M, Ranjendram D, Shah HN. 2007. Bacterial examination of endodontic infections by clonal analysis in concert with denaturing high-performance liquid chromatography. Oral Microbiol Immunol 22:403–411
   PubMedGoogle Scholar
• Kilcast D, Subramaniam P, editors. 2000. Introduction. In: The stability and shelf-life of food. Cambridge: CRC Press, Woodhead Publishing Limited. p 1–19
   Google Scholar
• Klein G. 2010. Antibiotic resistance and molecular characterization of probiotic Lactobacillus strains and clinical safety in relation to aspects of probiotics. Foodborne Pathog Dis 8:267–281
   PubMed Web of Science ®Google Scholar
• Klein G. 2011. Molecular characterization of the probiotic strain Bacillus cereus var. toyoi NCIMB 40112 and differentiation from food poisoning strains. J Food Protect 74:1189–1193
   PubMed Web of Science ®Google Scholar
• Lan C, Umezuruike LO. 2013. Texture measurement approaches in fresh and processed foods – a review. Food Res Int 51:823–835
   Web of Science ®Google Scholar
• Malik AK, Blasco C, Picó Y. 2010. Liquid chromatography-mass spectrometry in food safety. J Chromatogr A 1217:4018–4040
   PubMed Web of Science ®Google Scholar
• Marston A. 2007. Review: role of advances in chromatographic techniques in phytochemistry. Phytochemistry 68:2785–2797
   Web of Science ®Google Scholar
• Narayanaswami G, Taylor PD. 2001. Improved efficiency of mutation detection by denaturing high-performance liquid chromatography using modified primers and hybridization procedure. Genet Test 5:9–16
   PubMedGoogle Scholar
• Patrick M. 2000. Leatherhead Food RA, personal communication
   Google Scholar
• Peleg M. 2006. On fundamental issues in texture evaluation and texturization – a view. Food Hydrocolloid 20:405–414
   Web of Science ®Google Scholar
• Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:012:0003:0018:EN:PDF. Accessed on 30 October 2014
   Google Scholar
• Sarmiento-Rubiano LA, Berger B, Moine D, Zúñiga M, Pérez-Martínez G, Yebra MJ. 2010. Characterization of a novel Lactobacillus species closely related to Lactobacillus johnsonii using a combination of molecular and comparative genomics methods. BMC Genomics 11:504
   Google Scholar
• Valls J, Millán S, Martí MP, Borrás E, Arola L. 2009. Advanced separation methods of food anthocyanins, isoflavones and flavanols. J Chromatogr A 1216:7143–7172
   PubMed Web of Science ®Google Scholar
• Wagner T, Stoppa-Lyonnet D, Fleischmann E, Muhr D. 1999. Denaturing high-performance liquid chromatography BRCA1 and BRCA2 reliably detects mutations. Genomics 62:369–376
   PubMed Web of Science ®Google Scholar
• Wansink B, Wright AO. 2006. “Best if used by…” How freshness dating influences food acceptance? J Food Sci 71:354–357
   Web of Science ®Google Scholar
• Xing J, Xie C, Lou H. 2007. Recent applications of liquid chromatography–mass spectrometry in natural products bioanalysis. J Pharm Biomed Anal 44:368–378
   PubMed Web of Science ®Google Scholar
• Yang M, Sun JH, Lu ZQ, Chen GT, Guan SH, Liu X, Jiang BH, et al. 2009. Phytochemical analysis of traditional Chinese medicine using liquid chromatography coupled with mass spectrometry. J Chromatogr A 1216:2045–2062
   PubMed Web of Science ®Google Scholar
• Zhao J, Lv GP, Chen YW, Li SP. 2011. Review: advanced development in analysis of phytochemicals from medicine and food dual purposes plants used in China. J Chromatogr A 1218:7453–7475
   PubMed Web of Science ®Google Scholar
• Zietkiewicz E, Rafalsfi A, Labuda D. 1994. Genome fingerprinting by simple sequence repeat (SSR) anchored polymerase chain reaction amplification. Genomics 20:176–183
   PubMed Web of Science ®Google Scholar