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Improving functional value of meat products
Improving functional value of meat products
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Improving functional value of meat products

Zhang, Wangang ; Xiao, Shan ; Samaraweera, Himali ; Lee, Eun Joo ; Ahn, Dong U.

Meat science, 2010-09, Vol.86 (1), p.15-31 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Healthier meat products as functional foods
Healthier meat products as functional foods
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Healthier meat products as functional foods

Decker, Eric A. ; Park, Yeonhwa

Meat science, 2010-09, Vol.86 (1), p.49-55 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
The role of rabbit meat as functional food
The role of rabbit meat as functional food
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The role of rabbit meat as functional food

Dalle Zotte, Antonella ; Szendrő, Zsolt

Meat science, 2011-07, Vol.88 (3), p.319-331 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Nanotechnology and its applications in the food sector
Nanotechnology and its applications in the food sector
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Nanotechnology and its applications in the food sector

Sozer, Nesli ; Kokini, Jozef L

Trends in biotechnology (Regular ed.), 2009-02, Vol.27 (2), p.82-89 [Periódico revisado por pares]

Cambridge, MA: Elsevier Ltd

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5
Enrichment of polyphenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size
Enrichment of polyphenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size
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Enrichment of polyphenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size

Tierney, Michelle S. ; Smyth, Thomas J. ; Rai, Dilip K. ; Soler-Vila, Anna ; Croft, Anna K. ; Brunton, Nigel

Food chemistry, 2013-08, Vol.139 (1-4), p.753-761 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Functional fermented whey-based beverage using lactic acid bacteria
Functional fermented whey-based beverage using lactic acid bacteria
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Functional fermented whey-based beverage using lactic acid bacteria

Pescuma, Micaela ; Hébert, Elvira María ; Mozzi, Fernanda ; Font de Valdez, Graciela

International journal of food microbiology, 2010-06, Vol.141 (1), p.73-81 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
Marine microorganisms: An emerging avenue in modern nutraceuticals and functional foods
Marine microorganisms: An emerging avenue in modern nutraceuticals and functional foods
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Marine microorganisms: An emerging avenue in modern nutraceuticals and functional foods

Dewapriya, Pradeep ; Kim, Se-kwon

Food research international, 2014-02, Vol.56, p.115-125 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
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Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

Kim, Sun-Ju ; Zaidul, I.S.M. ; Suzuki, Tatsuro ; Mukasa, Yuji ; Hashimoto, Naoto ; Takigawa, Sigenobu ; Noda, Takahiro ; Matsuura-Endo, Chie ; Yamauchi, Hiroaki

Food chemistry, 2008-10, Vol.110 (4), p.814-820 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish
Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish
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Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Tahergorabi, Reza ; Beamer, Sarah K. ; Matak, Kristen E. ; Jaczynski, Jacek

Food chemistry, 2013-08, Vol.139 (1-4), p.777-785 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?
Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?
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Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

Silva, R.A. ; Lima, M.S.F. ; Viana, J.B.M. ; Bezerra, V.S. ; Pimentel, M.C.B. ; Porto, A.L.F. ; Cavalcanti, M.T.H. ; Lima Filho, J.L.

Food chemistry, 2012-12, Vol.135 (3), p.1533-1538 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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