Strategies for Healthier Meat Foods: An Overview-Reference-Cited by-同舟云学术

Strategies for Healthier Meat Foods: An Overview

Published:2024-03-31 Issue:1 Volume:29 Page:18-30
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Espinales Cindy¹^ORCID,Baldeón María¹^ORCID,Bravo Cinthya¹^ORCID,Toledo Howard¹^ORCID,Carballo José²^ORCID,Romero-Peña María¹³^ORCID,Cáceres Patricio J.¹^ORCID

Affiliation:

1. Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador

2. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid 28040, Spain

3. Saskatchewan Food Industry Development Centre (SFIDC), Saskatoon S7M 5V1, Canada

Funder

ESPOL

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/PNF2/2024/029/pnfs-29-1-18.pdf

Reference122 articles.

1. Nutritional Composition of Meat

2. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

3. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

4. The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review

5. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

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