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July 2016 Volume 7, Issue 8ISSN: 2157-7110
Journal of Food Processing & TechnologyOpen Access
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Food & BeveragesJuly 11-13, 2016 Cologne, Germany
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Supporting Journals
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Supporting Journals
Journal of Food Processing & Technologywww.omicsonline.org/food-processing-technology.php
Journal of Nutrition & Food Scienceswww.omicsonline.org/nutrition-food-sciences.php
Fermentation Technologywww.omicsgroup.org/journals/fermentation-technology.php
Volume 7, Issue 8(Suppl)J Food Process Technol
ISSN: 2157-7110 JFPT, an open access journal
Page 104
Euro Food 2016July 11-13, 2016
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Food & BeveragesJuly 11-13, 2016 Cologne, Germany
9th Euro-Global Summit & Expo on
INDEXAhlam Badreldin El Shikieri 43Ahlam Badreldin El Shikieri 43
Alexander Sulakvelidze 28
Alexander V Sirotkin 39
Ana Lucia Vasquez Caicedo 47Ana Lucia Vasquez Caicedo 47
Andre Senecal 30
C Ranaivoson 65
Carola Seybold 60
Christoph Glanser 46
Daeun Lee 68
Dijana Durovic 70
El-Sayed M Abdel-Aal 24
El-Sayed M Abdel-Aal 74
Felix Schmollgruber 61
Ingegerd Rosborg 54
Joelle Woolston 31
Jose S Torrecilla 38
Julia Steinhoff-Wagner 69
Lawrence D Goodridge 25
Lawrence D Goodridge 29
Lucía Valverde-Som 78
Marzieh Seyhoon 41
Mohammad Kamal 72
Nammi Kang 71
Nirhy Lanto Rabibisoa 66
Oya Bozdag Dundar 63
Pieter Debrauwer 48
Reinhard Kohlus 51
Richard G Zytner 37
Romaine Ramananarivo 40
Romdhane Karoui 59
S C S Lannes 73
S Ramananarivo 62
Salima Varona Iglesias 50
Samira Berenji Ardestani 42
Sara Nasseredine 64
Suzana Caetano da Silva Lannes 58Suzana Caetano da Silva Lannes 58
Suzana Caetano da Silva Lannes 75Suzana Caetano da Silva Lannes 75
Sveinung Grimsby 57
Vicenc Puig 49
Zengqi Peng 34
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Euro Food 2016
MEDITERRANEAN NUTRITION AS THE BEST SOURCE OF FUNCTIONAL FOOD IN MONTENEGRO
D. Đurović1, B. Mugoša1, M.M.Vrvić2
1Institute of Public Health of Montenegro, Montenegro2Faculty of Chemistry, University of Belgrade, Serbia
9 th Euro-Global Summit & Expo on Food & BeveragesJuly 11-13, 2016 Cologne, Germany
It is well known that the so-called Mediterranean food rich invegetables, fruits and olive oil has a beneficial effect in terms ofprevention of cardiovascular diseases; the Eskimos do not sufferfrom the cardiovascular diseases due to abundant ω-3 fat acidsbecause they feed with fish. Also some African tribes do not havecolon cancer because they do not eat meat, only plants, meaningthey eat food rich in dietary fibers. The advantages ofMediterranean diet (“five times a day”) is in using andimplementation of functional food concept in nutrition. Based onthe evidence of relationship between food and health nowadaysthere are more and more discussions about food.
TEKST
Every day new evidence coming in on specific food or foodcomponents that have a beneficial effect on health.Functional food-containing components that have afavorable impact on the health and to general condition ofthe human body. This designation as the most general,dates back about 25 years ago, when this term began tocirculate, especially among nutritionists medical professionand in public, when it has become 'modern' consumingfunctional food, which food market "wholeheartedly"supported.
There are several different resources in Montenegro as a Mediterranean country, that can be used as a source of functionalfood. Some vegetables and spice plants are well known from the past such as: Green collard (Brassica oleracea var. acephala)containing diindolylmethane and sulphorafane as a confirmed cancerostatics, Green Purslane (Portulacasa oleracea) containingbiological active components (BAC) as a confirmed antidiabetics, Swiss chard (Beta vulgaris subsp. cicla) containing antioxidantsand dietary fibers. Ziziphus jujube, Arbutus uredo, Morus nigra and Pinus pinea are some typical Mediterranean plants that canbe found in Montenegro.
Today people still choose foodaccording to price and taste,people of the future will dial the"functional food" with a desire tofeel better after eating .
Diindolylmethane
Functional food have an optimal effect on thedigestive system, has a beneficial effect on theimmune system, blood vessels, usually has greatantioxidant potential, which is important against freeradicals formation that are produced daily in the bodydepending on the environment and lifestyle.Functional food contains one or more bioactivecomponents.
Syringic acid
Chlorogenic acid