Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 959-967

  Jiménez Colmenero, Francisco ^a   Sánchez Muniz, Francisco J ^b   Olmedilla Alonso, Begoña ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Bioavailability; Cardiovascular disease risk; Functional food; Meat products; Technological development; Walnut

Indexed keywords

BIOLOGICAL MARKER;

BIOAVAILABILITY; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; DIETARY INTAKE; DISEASE ASSOCIATION; FOOD INTAKE; FUNCTIONAL FOOD; HUMAN; INTERVENTION STUDY; MEAT; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REVIEW; WALNUT;

JUGLANS;

EID: 77954955029     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.104     Document Type: Review

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