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Items: 1 to 20 of 140

1.

Development and assessment of healthy properties of meat and meat products designed as functional foods.

Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ.

Meat Sci. 2013 Dec;95(4):919-30. doi: 10.1016/j.meatsci.2013.03.030. Epub 2013 Apr 1. Review.

PMID:
23623320
2.

Improving functional value of meat products.

Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU.

Meat Sci. 2010 Sep;86(1):15-31. doi: 10.1016/j.meatsci.2010.04.018. Epub 2010 Apr 29. Review.

PMID:
20537806
3.

Galactooligosaccharides: novel components of designer foods.

Sangwan V, Tomar SK, Singh RR, Singh AK, Ali B.

J Food Sci. 2011 May;76(4):R103-11. doi: 10.1111/j.1750-3841.2011.02131.x. Epub 2011 Apr 13. Review.

PMID:
22417365
4.

The role of rabbit meat as functional food.

Dalle Zotte A, Szendro Z.

Meat Sci. 2011 Jul;88(3):319-31. doi: 10.1016/j.meatsci.2011.02.017. Epub 2011 Feb 24.

PMID:
21392894
5.

Healthier meat products as functional foods.

Decker EA, Park Y.

Meat Sci. 2010 Sep;86(1):49-55. doi: 10.1016/j.meatsci.2010.04.021. Epub 2010 Apr 28. Review.

PMID:
20580991
6.

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.

Viuda-Martos M, Sanchez-Zapata E, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA, Fernández-López J.

Crit Rev Food Sci Nutr. 2014;54(8):1032-49. doi: 10.1080/10408398.2011.623799. Review.

PMID:
24499120
7.

Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.

EFSA GMO Panel Working Group on Animal Feeding Trials.

Food Chem Toxicol. 2008 Mar;46 Suppl 1:S2-70. doi: 10.1016/j.fct.2008.02.008. Epub 2008 Feb 13. Review.

PMID:
18328408
8.

[Functional meat products; development and evaluation of their health-promoting properties].

Olmedilla-Alonso B, Jiménez-Colmenero F.

Nutr Hosp. 2014 Jun 1;29(6):1197-209. doi: 10.3305/nh.2014.29.6.7389. Review. Spanish.

9.

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

Jiménez-Colmenero F, Cofrades S, Herrero AM, Ruiz-Capillas C.

Crit Rev Food Sci Nutr. 2017 Jun 14:0. doi: 10.1080/10408398.2017.1322937. [Epub ahead of print]

PMID:
28613925
10.

The functionality of plum ingredients in meat products: a review.

Jarvis N, O'Bryan CA, Ricke SC, Crandall PG.

Meat Sci. 2015 Apr;102:41-8. doi: 10.1016/j.meatsci.2014.12.002. Epub 2014 Dec 8. Review.

PMID:
25529288
11.

Probiotics, prebiotics and antioxidants as functional foods.

Grajek W, Olejnik A, Sip A.

Acta Biochim Pol. 2005;52(3):665-71. Epub 2005 Aug 5. Review.

12.

Meat and fermented meat products as a source of bioactive peptides.

Stadnik J, Kęska P.

Acta Sci Pol Technol Aliment. 2015 Jul-Sep;14(3):181-190. doi: 10.17306/J.AFS.2015.3.19. Review.

PMID:
28068025
13.

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.

Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J.

J Sci Food Agric. 2012 Sep;92(12):2534-42. doi: 10.1002/jsfa.5668. Epub 2012 Apr 4.

PMID:
22488651
14.

Lycopene in tomatoes: chemical and physical properties affected by food processing.

Shi J, Le Maguer M.

Crit Rev Biotechnol. 2000;20(4):293-334. Review.

PMID:
11192026
15.

Probiotics, their health benefits and applications for developing healthier foods: a review.

Nagpal R, Kumar A, Kumar M, Behare PV, Jain S, Yadav H.

FEMS Microbiol Lett. 2012 Sep;334(1):1-15. doi: 10.1111/j.1574-6968.2012.02593.x. Epub 2012 May 28. Review.

16.

Nutraceuticals and botanicals: overview and perspectives.

Nicoletti M.

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:2-6. doi: 10.3109/09637486.2011.628012. Review.

PMID:
22360273
17.

Design of foods with bioactive lipids for improved health.

Chen B, McClements DJ, Decker EA.

Annu Rev Food Sci Technol. 2013;4:35-56. doi: 10.1146/annurev-food-032112-135808. Epub 2012 Dec 3. Review.

PMID:
23215630
18.

Ways and Means for the Infusion of Bioactive Constituents in Solid Foods.

Bellary AN, Rastogi NK.

Crit Rev Food Sci Nutr. 2016 May 18;56(7):1126-45. doi: 10.1080/10408398.2012.757545. Review.

PMID:
25607632
19.

Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review.

Sharma SK, Bansal S, Mangal M, Dixit AK, Gupta RK, Mangal AK.

Crit Rev Food Sci Nutr. 2016 Jul 26;56(10):1647-61. doi: 10.1080/10408398.2013.794327. Review.

PMID:
25748244
20.

Innovative applications of food-related emulsions.

Kiokias S, Varzakas T.

Crit Rev Food Sci Nutr. 2017 Oct 13;57(15):3165-3172. doi: 10.1080/10408398.2015.1130017. Review.

PMID:
26853234

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