Evaluation of the Risks Posed in Europe by Unintended Mixing of Food Crops Developed for Food Use and Food Crops Developed for Non-Food Uses.
Report/White Paper 2011
ILSI Europe Report Series 2011:1-28
Food Safety Management Tools 2nd edition
Report/White Paper 2011
ILSI Europe Report Series 2011:1-26
Food Science Challenge - Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change
Journal Article 2011
This document takes the perspective of food scientists who are tasked with making positive modifications to the food supply, both in innovating and reformulating food products, to respond to both the DGA recommendations, and to consumer desires, needs, and choices.
Food Science Challenge - Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change
Journal Article 2011
This article takes the perspective of food scientists who are tasked with making positive modifications to the food supply, both in innovating and reformulating food products, to respond to both the DGA recommendations, and to consumer desires, needs, and choices.
Food, Fortificants and Supplements: Where Do Americans Get Their Nutrients?
Journal Article 2011
This analysis of NHANES 2003–2006 data supported by the Fortification Committee shows that nutrients added to foods (enriched and fortified) play a vital role in moving Americans closer to Estimated Average Requirement for many nutrients.
Food, Glycaemic Response and Health
Book 2011
ILSI Europe Concise Monograph Series
Food, Glycaemic Response and Health
Monograph 2011
Commissioned by the Dietary Carbohydrates Task Force, ILSI Europe Concise Monograph Series 2011:1-30
Frontiers in Food Allergen Risk Assessment
Book 2011
ILSI Europe Report Series
Fructose Malabsorption and Intolerance: Effects of Fructose With and Without Simultaneous Glucose Ingestion
Journal Article 2011
By reviewing the clinical evidence, the paper demonstrates that while a few individuals may have varying degrees of intolerance, fructose consumed at typical levels of intake and in conjunction with glucose (as it occurs in the food supply and diet) should be absorbed without issue.
Funções Plenamente Reconhecidas de Nutrientes: Cobre
Book 2011