5. Glossary

aliment fonctionnel; functionnal food

A food that has been satisfactorily demonstrated to have a beneficial effect on one or more target body functions, over and above its basic nutritional effects, so as to improve health and well-being and/or reduce the risk of disease.

bioactive ingredient; bioactive compound

Ingredient with an effect on living organisms, tissues or cells.

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Bibliography

(1) - SCHUCK (P.) - Séchage par atomisation des émulsions. - Dans Microencapsulation : des sciences aux technologies (2007).
(2) - PONCELET (D.), DREFFIER (C.) - Les méthodes de microencapsulation de A à Z (ou presque). - Dans Microencapsulation :...

Regulations

Guidelines for the Evaluation of Probiotics in Food London (2002) FAO/WHO, Food and Agriculture Organization of the United Nations/World Health Organization.

Patents

DURAND (H.) and PANES (J.). – Particles coated with a homogeneous, hydrophobic protective layer for use in pharmaceuticals, dietetic or feed compositions, comprise agglomerates of microorganisms. WO 200168808 (2001).

BURGAIN (J.), GAIANI (C.), JEANDEL (C.), GHOUL (M.) and SCHER (J.). – A process for encapsulating bioactive molecules in dairy matrices and the product resulting from this process. FR/31.05.13/FRA...