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Innovations for healthier processed meats

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Toldrá Vilardell, F.; Reig Riera, MM. (2011). Innovations for healthier processed meats. Trends in Food Science and Technology. 22(9):517-522. doi:10.1016/j.tifs.2011.08.007

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/70466

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Title: Innovations for healthier processed meats
Author: Toldrá Vilardell, Fidel Reig Riera, Mª Milagro
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers ...[+]
Subjects: Bioactive compounds , Bioactive peptides , Cardio-vascular disease , Meat industry , Meat products , Natural antioxidants , Omega-3-fatty acids , Probiotics , Processed meat , Western societies , Diseases , Fatty acids , Innovation , Proteins , Sodium , Sodium chloride , Trace elements , Meats
Copyrigths: Cerrado
Trends in Food Science and Technology. (issn: 0924-2244 )
DOI: 10.1016/j.tifs.2011.08.007
Publisher version: http://dx.doi.org/10.1016/j.tifs.2011.08.007
Conference name: International Conference on Food Innovation (Food Innova)
Conference place: Valencia, Spain
Conference date: October 25-29, 2010
Grant AGL2010-16305 from the Spanish Ministry of Science and Innovation (Madrid, Spain) and FEDER funds and grant from Vaquero Foundation for RþD on Pork Meat (Madrid, Spain) are acknowledged. Work prepared within the ...[+]
Type: Artículo Comunicación en congreso

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