The scope for manipulating the polyunsaturated fatty acid content of beef: a review-Reference-Cited by-同舟云学术

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The scope for manipulating the polyunsaturated fatty acid content of beef: a review

Published:2015-06-24 Issue:1 Volume:6 Page:
ISSN:2049-1891
Container-title:Journal of Animal Science and Biotechnology
language:en
Short-container-title:J Animal Sci Biotechnol

Author:

Vahmani Payam,Mapiye Cletos,Prieto Nuria,Rolland David C.,McAllister Tim A.,Aalhus Jennifer L.,Dugan Michael E. R.

Publisher

Springer Science and Business Media LLC

Subject

Animal Science and Zoology,Biochemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s40104-015-0026-z.pdf

Reference116 articles.

1. Kallas Z, Realini CE, Gil JM. Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Meat Sci. 2014;97:497–503. doi:10.1016/j.meatsci.2014.03.015.

2. Realini CE, Kallas Z, Pérez-Juan M, Gómez I, Olleta JL, Beriain MJ, et al. Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids. Food Qual Prefer. 2014;33:74–85. http://dx.doi.org/10.1016/j.foodqual.2013.11.007.

3. Hu FB. Are refined carbohydrates worse than saturated fat? Am J Clin Nutr. 2010;91:1541–2.

4. Gross LS, Li L, Ford ES, Liu S. Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment. Am J Clin Nutr. 2004;79:774–9.

5. Hu FB, Stampfer MJ, Manson JE, Ascherio A, Colditz GA, Speizer FE, et al. Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women. Am J Clin Nutr. 1999;70:1001–8.

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