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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

Nutrition and Food Science is now available on our new platform, CABI Digital Library. Please note that this website will be discontinued in mid-December, and all access will be automatically redirected to CABI Digital Library.

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The claims cover media or bacterial cells from culture of lactobacilli (more particularly Lactobacillus acidophilus) or bifidobacteria (more particularly Bifidobacterium longum) which, when freeze dried, prevent blood cholesterol from increasing after eating foods such as butter or eggs with a high ...

Kiyoe, S.; Suzuki, H.; Hirota, T.
Japanese Unexamined Patent, 1986, JP 62 258 323 A, pp 10pp.

A composition, comprising tryptophan and an insulin-releasing carbohydrate, is given to an animal before consuming food; this suppresses total energy intake but has only a small effect on protein intake.

Wurtman, R. J.; Wurtman, J. J.; Fernstrom, J. D.
United States Patent, 4 210 637,