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Innovations for healthier processed meats

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Innovations for healthier processed meats

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Nombre: TIFS1307 Elsevier ...
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dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.date.accessioned 2016-09-27T09:13:22Z
dc.date.available 2016-09-27T09:13:22Z
dc.date.issued 2011-09
dc.identifier.issn 0924-2244
dc.identifier.uri http://hdl.handle.net/10251/70466
dc.description.abstract [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 is relatively negative due to their involvement in prevalent diseases of Western societies like cardiovascular diseases, cancer and obesity. Recent innovations in the meat industry are addressed towards the production of healthier meats and processed meats. The strategies are based on either reducing the content of unhealthy substances (i.e. less added sodium chloride, less nitrate and nitrite) or improving the content of substances with healthy benefits (i.e. natural antioxidants, omega-3 fatty acids, probiotics and bioactive peptides). © 2011 Elsevier Ltd. es_ES
dc.description.sponsorship 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 Unidad Asociada IAD (UPV)-IATA (CSIC) framework.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Trends in Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bioactive compounds es_ES
dc.subject Bioactive peptides es_ES
dc.subject Cardio-vascular disease es_ES
dc.subject Meat industry es_ES
dc.subject Meat products es_ES
dc.subject Natural antioxidants es_ES
dc.subject Omega-3-fatty acids es_ES
dc.subject Probiotics es_ES
dc.subject Processed meat es_ES
dc.subject Western societies es_ES
dc.subject Diseases es_ES
dc.subject Fatty acids es_ES
dc.subject Innovation es_ES
dc.subject Proteins es_ES
dc.subject Sodium es_ES
dc.subject Sodium chloride es_ES
dc.subject Trace elements es_ES
dc.subject Meats es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Innovations for healthier processed meats es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso
dc.identifier.doi 10.1016/j.tifs.2011.08.007
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-16305/ES/ESTUDIO DE LOS PEPTIDOS BIOACTIVOS DEL JAMON CURADO/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Toldrá Vilardell, F.; Reig Riera, MM. (2011). Innovations for healthier processed meats. Trends in Food Science and Technology. 22(9):517-522. https://doi.org/10.1016/j.tifs.2011.08.007 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename International Conference on Food Innovation (Food Innova)
dc.relation.conferencedate October 25-29, 2010
dc.relation.conferenceplace Valencia, Spain
dc.relation.publisherversion http://dx.doi.org/10.1016/j.tifs.2011.08.007 es_ES
dc.description.upvformatpinicio 517 es_ES
dc.description.upvformatpfin 522 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 9 es_ES
dc.relation.senia 202146 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación


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