[Scientific bases for the development of functional meat products with combined biological activity]. / Bases científicas para el desarrollo de productos cárnicos funcionales con actividad biológica combinada.
Nutr Hosp
; 21(2): 199-202, 2006.
Article
em Es
| MEDLINE
| ID: mdl-16734073
ABSTRACT
The scientific evidences on the relationship between food and health have given place to a new food market of rapid growth in the last years the market of the functional food. Though the interest of maintaining or improving the state of health by means of the consumption of traditional food with bioactive ingredients added is undoubtedly high, the Spanish population, increasingly formed and informed, is unwilling to consume functional food, until these possess a scientific rigorous base. This article presents a review of the scientific bases that support the development of functional meat products with balanced ratio omega-6/omega-3 and a combination of synergic antioxidants, among them an extract of rosemary obtained by means of extraction with supercritical CO2.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Tecnologia de Alimentos
/
Produtos da Carne
Limite:
Humans
Idioma:
Es
Revista:
Nutr Hosp
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2006
Tipo de documento:
Article