Meat-based bioactive compounds and functional meat products

Food Science and Technology

Volumn 26, Issue 1, 2012, Pages 25-27

  Arihara, Keizo ^a  

^a KITASATO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CONJUGATED LINOLEIC ACID; DRY-CURED HAM; FUNCTIONAL FOODS; GEOMETRIC ISOMER; LINOLENIC ACIDS; MEAT PRODUCTS; MYOFIBRILLAR PROTEINS; PEROXIDATION; PROTEASE TREATMENT; RAW SAUSAGES; SENSORY PROPERTIES;

ISOMERS; LINOLEIC ACID;

MEATS;

EID: 84859476111     PISSN: 14753324     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Ansorena, D. and Astiasaran, I. (2007). Functional meat products. In: 'Handbook of Fer,nented Meat and Poultry', (ed. F. Toldra), WileyBlackwell, Hoboken. 257-266.
2. Arihara, K. (2006). Strategies for designing novel functional meat products. Meat Sci., 74, 219-229.
3. Arihara, K. (2006). Functional properties of bioactive peptides derived from meat proteins. In: 'Advanced Technologies for Meat Processing', (eds L. M. L Nollet and F. Toldra), CRC Press, Boca Raton. 245-273.
4. Arihara, K. and Ohata, M. (2008). Bioactive compounds in meat. In:'Meat Biotechnology', (ed. F. Toldra), Springer, New York. 231-249.
5. Arihara, K, and Ohata, M. (2011). Functional meat products. In: 'Functional Foods: concept to products' (2' Edition), (ed. M. Saarela), Woodhead Publishing, Cambridge. 512-533.
6. Arihara, K, and Ohata, M (2011). Probiotics and prebiotics in meat products. In: 'Processed Meats: improving safety, nutrition and quality, (edsJ. F. Kerry andJ. P Kerry), Woodhead Publishing, Cambridge. 403-4 17.
7. Schmid, A. (2010). Bioactive substances in meat and meat products. Fleischwirtschafllnt., 25, 127-133.