Abstract: Methods for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans are provided, and more particularly the use of food compositions for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites by administering to a human in need of managing body mass index, body fat percentage and/or distribution of fat storage sites an effective amount of a food formulation comprised of an esterified pectin having a degree of esterification (DE) of less than 65%.

Abstract: This invention relates generally to compositions and methods for combating inflammatory disease and particularly to the use of food and/or feed compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts, wherein the compositions comprising at least one specific pectin.

Abstract: This invention relates generally to compositions and methods for combating inflammatory disease and particularly to the use of food and/or feed compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts, wherein the compositions comprising at least one specific pectin.

Abstract: Compositions and methods are for combating inflammatory disease and particularly for use in feed or food compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts. The compositions include at least one specific pectin.

Abstract: Methods for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans are provided, and more particularly the use of food compositions for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites by administering to a human in need of managing body mass index, body fat percentage and/or distribution of fat storage sites an effective amount of a food formulation comprised of an esterified pectin having a degree of esterification (DE) of less than 65%.

Abstract: This invention relates generally to compositions and methods for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans and particularly to the use of food compositions for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites.

Abstract: Compositions and methods are for combating inflammatory disease and particularly for use in feed or food compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts. The compositions include at least one specific pectin.

Abstract: A composition includes a carbohydrate, which is pectin with an esterification degree less than 65%. A feed can include the composition. The composition or feed can be used for improving the feed intake pattern in animals and non-human animals or for improving the leanness of meat and other derived animal products.

Abstract: This invention relates generally to compositions and methods for combating inflammatory disease and particularly to the use of food and/or feed compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts, wherein the compositions comprising at least one specific pectin.

Abstract: The invention relates to a method for typing or identification of a micro-organism using vibrational spectroscopy, characterised in that, differences in one or more vibrational spectroscopic signal contributions from one or more bleachable components between different spectra obtained of a sample of said micro-organism, and/or between spectra of different samples of said micro-organism, and/or between spectra of samples of different micro-organisms, are substantially eliminated as a source of signal variance in a dataset of said spectra, said bleachable components being molecules possessing vibrational spectral bands that upon exposure to light show a reduction in signal intensity.

Abstract: The invention relates to a method for typing or identification of a micro-organism using vibrational spectroscopy, characterised in that, differences in one or more vibrational spectroscopic signal contributions from one or more bleachable components between different spectra obtained of a sample of said micro-organism, and/or between spectra of different samples of said micro-organism, and/or between spectra of samples of different micro-organisms, are substantially eliminated as a source of signal variance in a dataset of said spectra, said bleachable components being molecules possessing vibrational spectral bands that upon exposure to light show a reduction in signal intensity.