Meat as functional food
2001
Gasperlin, L. | Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The contribution is a short review of some facts about functional properties of meat and meat products. The requirements for functional foods in general are described and discussed how they fit in between normal foods and drugs. Possible functional foods in the meat area are supposed - due to content of vitamin B, vitamin E, minerals (Fe, Zn, Se), carnosine, anserine and glutathione as antioxidants. The content and the role of n-3 and n-6 fatty acids in meat and functional compounds in meat products are decsribed.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University of Ljubljana