FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS

ABSTRACT Background: Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challen...

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Autores principales:	A. I Mireles-Arriaga, J.E Ruiz-Nieto, M. R Juárez-Abraham, M Mendoza- Carrillo, R Martínez-Loperena
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	functional meat fiber antioxidants fruit juices food economy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/0e7746fc2e544f8dbd284c853ff8380c
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spelling	oai:doaj.org-article:0e7746fc2e544f8dbd284c853ff8380c2021-12-02T04:48:06ZFUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS0121-400410.17533/udea.vitae.v24n4a05https://doaj.org/article/0e7746fc2e544f8dbd284c853ff8380chttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000300196&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science. Methods: The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants. Objective: This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional. Conclusions: The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.A. I Mireles-ArriagaJ.E Ruiz-NietoM. R Juárez-AbrahamM Mendoza- CarrilloR Martínez-LoperenaUniversidad de Antioquiaarticlefunctional meatfiberantioxidantsfruit juicesfood economyFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 3, Pp 196-204
institution	DOAJ
collection	DOAJ
language	EN
topic	functional meat fiber antioxidants fruit juices food economy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	functional meat fiber antioxidants fruit juices food economy Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 A. I Mireles-Arriaga J.E Ruiz-Nieto M. R Juárez-Abraham M Mendoza- Carrillo R Martínez-Loperena FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS
description	ABSTRACT Background: Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science. Methods: The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants. Objective: This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional. Conclusions: The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.
format	article
author	A. I Mireles-Arriaga J.E Ruiz-Nieto M. R Juárez-Abraham M Mendoza- Carrillo R Martínez-Loperena
author_facet	A. I Mireles-Arriaga J.E Ruiz-Nieto M. R Juárez-Abraham M Mendoza- Carrillo R Martínez-Loperena
author_sort	A. I Mireles-Arriaga
title	FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS
title_short	FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS
title_full	FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS
title_fullStr	FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS
title_full_unstemmed	FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS
title_sort	functional restructured meat: applications of ingredients derived from plants
publisher	Universidad de Antioquia
url	https://doaj.org/article/0e7746fc2e544f8dbd284c853ff8380c
work_keys_str_mv	AT aimirelesarriaga functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT jeruiznieto functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT mrjuarezabraham functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT mmendozacarrillo functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT rmartinezloperena functionalrestructuredmeatapplicationsofingredientsderivedfromplants
_version_	1718400991905185792

FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS

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