Development and assessment of healthy properties of meat and meat products designed as functional foods

Meat Science

Volumn 95, Issue 4, 2013, Pages 919-930

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

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Bioactive compounds; Functional foods; Human intervention studies; Meat and meat products; Risk factors

Indexed keywords

BIOACTIVE COMPOUNDS; FUNCTIONAL FOODS; HUMAN INTERVENTION; MEAT PRODUCTS; RISK FACTORS;

HEALTH; HEALTH RISKS; RISK ASSESSMENT;

MEATS;

ANIMALIA;

ANTIOXIDANT; PREBIOTIC AGENT; PROBIOTIC AGENT; VITAMIN;

ANIMAL; ANIMAL FOOD; BIOACTIVE COMPOUNDS; FOOD HANDLING; FOOD STORAGE; FUNCTIONAL FOOD; FUNCTIONAL FOODS; HEALTH PROMOTION; HUMAN; HUMAN INTERVENTION STUDIES; MEAT; MEAT AND MEAT PRODUCTS; METHODOLOGY; RANDOMIZED CONTROLLED TRIAL (TOPIC); REVIEW; RISK FACTOR; ANALYSIS; PROCEDURES;

BIOACTIVE COMPOUNDS; FUNCTIONAL FOODS; HUMAN INTERVENTION STUDIES; MEAT AND MEAT PRODUCTS; RISK FACTORS;

ANIMAL FEED; ANIMALS; ANTIOXIDANTS; FOOD HANDLING; FOOD STORAGE; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMANS; MEAT PRODUCTS; PREBIOTICS; PROBIOTICS; RANDOMIZED CONTROLLED TRIALS AS TOPIC; VITAMINS;

EID: 84880820462     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.030     Document Type: Article

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