Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods-Reference-Cited by-同舟云学术

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Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Published:2015-01-20 Issue:1 Volume:7 Page:706-729
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

Miranda Jose,Anton Xaquin,Redondo-Valbuena Celia,Roca-Saavedra Paula,Rodriguez Jose,Lamas Alexandre,Franco Carlos,Cepeda Alberto

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Link

http://www.mdpi.com/2072-6643/7/1/706/pdf

Reference111 articles.

1. Functional food. Product development, marketing and consumer acceptance—A review

2. Prevalence of Obesity, Diabetes, and Obesity-Related Health Risk Factors, 2001

3. European Guidelines on cardiovascular disease prevention in clinical practice (version 2012): The Fifth Joint Task Force of the European Society of Cardiology and Other Societies on Cardiovascular Disease Prevention in Clinical Practice (constituted by representatives of nine societies and by invited experts) * Developed with the special contribution of the European Association for Cardiovascular Prevention & Rehabilitation (EACPR)

4. Nutritional Recommendations for Cardiovascular Disease Prevention

5. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans,2010

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