This review deals with the two major aspects to be considered in the context of meat-based
functional foods and human health. One involves the different strategies used to improve …

Healthier lipid formulation based on processing strategies is one of the most important
current approaches to the development of potential meat-based functional foods. This article …

This study aimed to characterize pomegranate seed oil and evaluate its quality and stability
parameters against those of linseed oil. The profile of fatty acids and phytosterols and the …

The effects of conjugated linoleic acid (CLA) usage in meatball production on the formation
of heterocyclic aromatic amines (HCAs) were investigated. Meatball mixtures [0%(control) …

Background Characterization of food lipids has triggered the development of applications for
the food and health industries. Thus, the lipid profiles of an increasing number of fruits and …

This study was performed to discover bifidobacteria isolated from human intestines that
optimally convert linoleic acid (LA) to conjugated linoleic acid (CLA) and to optimize the …

Pomegranate and bitter gourd are two of the few edible fruits that contain conjugated α-
linolenic acids (CLnAs) in their seeds. The CLnAs have been associated with many effects …

Meat and meat products are an important group of nutritionally dense foods in the diets of
many consumers around the world. Although meat consumption is relatively high in …

In the last few decades there has been increased consumer interest in the fatty acid (FA)
composition of ruminant meat due to its content of saturated FAs, which have been …

Functional food technology is an approaching applied science that claims to boost health or
well‐being by providing account beyond that of essential nutrition. Meat and meat products …