Nutritional approach for designing meat-based functional food products with nuts

Critical Reviews in Food Science and Nutrition

Volumn 46, Issue 7, 2006, Pages 537-542

  Olmedilla Alonso, B ^a   Granado Lorencio, F ^a   Herrero Barbudo, C ^a   Blanco Navarro, I ^a  

^a HOSPITAL UNIVERSITARIO PUERTA DE HIERRO   (Spain)

Author keywords

tocopherol; Biomarkers; Cardiovascular diseases; Functional foods; Nuts

Indexed keywords

BIOLOGICAL MARKER;

ANIMAL; ARTICLE; CARDIOVASCULAR DISEASE; CATTLE; FOOD; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; HUMAN; MEAT; NUT; NUTRITION;

ANIMALS; BIOLOGICAL MARKERS; CARDIOVASCULAR DISEASES; CATTLE; FOOD; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; HUMANS; MEAT; NUTRITION PHYSIOLOGY; NUTS;

JUGLANDACEAE; JUGLANS;

EID: 33748520897     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390500295508     Document Type: Article

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