Functional restructured meat: applications of ingredients derived from plants

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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ana Isabel MIRELES-ARRIAGA, Jorge Eric RUIZ-NIETO, Maria del Rosario JUÁREZ-ABRAHAM, Jose Mario MENDOZA-CARRILLO, Raquel MARTÍNEZ-LOPEREANA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2017
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/95fdac9448f74acc9a89b7c325e1515c
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:95fdac9448f74acc9a89b7c325e1515c
record_format	dspace
spelling	oai:doaj.org-article:95fdac9448f74acc9a89b7c325e1515c2021-12-02T17:56:05ZFunctional restructured meat: applications of ingredients derived from plants10.17533/udea.vitae.v24n3a050121-40042145-2660https://doaj.org/article/95fdac9448f74acc9a89b7c325e1515c2017-12-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/328420https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 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. Ana Isabel MIRELES-ARRIAGAJorge Eric RUIZ-NIETOMaria del Rosario JUÁREZ-ABRAHAMJose Mario MENDOZA-CARRILLORaquel MARTÍNEZ-LOPEREANAUniversidad de Antioquiaarticlefunctional meatfiberantioxidantsfruit juicesfood economyFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 3 (2017)
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 Ana Isabel MIRELES-ARRIAGA Jorge Eric RUIZ-NIETO Maria del Rosario JUÁREZ-ABRAHAM Jose Mario MENDOZA-CARRILLO Raquel MARTÍNEZ-LOPEREANA Functional restructured meat: applications of ingredients derived from plants
description	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	Ana Isabel MIRELES-ARRIAGA Jorge Eric RUIZ-NIETO Maria del Rosario JUÁREZ-ABRAHAM Jose Mario MENDOZA-CARRILLO Raquel MARTÍNEZ-LOPEREANA
author_facet	Ana Isabel MIRELES-ARRIAGA Jorge Eric RUIZ-NIETO Maria del Rosario JUÁREZ-ABRAHAM Jose Mario MENDOZA-CARRILLO Raquel MARTÍNEZ-LOPEREANA
author_sort	Ana Isabel 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
publishDate	2017
url	https://doaj.org/article/95fdac9448f74acc9a89b7c325e1515c
work_keys_str_mv	AT anaisabelmirelesarriaga functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT jorgeericruiznieto functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT mariadelrosariojuarezabraham functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT josemariomendozacarrillo functionalrestructuredmeatapplicationsofingredientsderivedfromplants AT raquelmartinezlopereana functionalrestructuredmeatapplicationsofingredientsderivedfromplants
_version_	1718379060682293248

Functional restructured meat: applications of ingredients derived from plants

Ejemplares similares