Functional foods from animal sources and their physiologically active components

Revue de Medecine Veterinaire

Volumn 153, Issue 3, 2002, Pages 155-160

  Mestre Prates, J A ^a   Mateus, Cristina M R P ^a  

^a UNIVERSITY OF LISBON   (Portugal)

Author keywords

Dairy products; Eggs; Fish; Functional foods; Human alimentation; Meat; Physiologically active components

Indexed keywords

CALCIUM; CARNITINE; CHOLINE; LINOLEIC ACID; OMEGA 3 FATTY ACID; PEPTIDE; PROBIOTIC AGENT; PROTEIN; SPHINGOLIPID; TAURINE; THIOCTIC ACID; UBIDECARENONE;

ANIMAL FOOD; ANIMAL PRODUCT; DAIRY PRODUCT; DIET; EGG; FISH; FOOD; FOOD AND DRUG ADMINISTRATION; FOOD SAFETY; HUMAN; MEAT; NONHUMAN; NUTRITIONAL HEALTH; NUTRITIONAL SCIENCE; NUTRITIONAL VALUE; PLANT; RESEARCH; REVIEW; VETERINARY MEDICINE; WHEY;

EID: 0036521323     PISSN: 00351555     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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