Handbook of Meat Processing

(Greg DeLong) #1
Functional Meat Products 439

fermented milk products produced with probiotic bac-
teria. Journal of Agricultural and Food Chemistry
53 : 9064 – 9072.
Zhao , Q. , I. Garreau , F. Sannier , and J. M. Piot. 1997.
Opioid peptides derived from hemoglobin:hemorphins.
Biopolymers 43 : 75 – 98.
Ziemer , C. J. , and G. R. Gibson. 1998. An overview of
probiotics, prebiotics and synbiotics in the functional
food concept: Perspectives and future strategies.
International Dairy Journal 8 : 473 – 479.

Vermeirssen , V. , J. V. Camp , and W. Verstraete. 2004.
Bioavailability of angiotensin I converting enzyme
inhibitory peptide (review article). British Journal of
Nutrition 92 : 357 – 366.
Watkins , B. A. , and L. Yong. 2001. Conjugated linoleic
acid: The present state of knowledge. In Handbook of
Nutraceuticals and Functional Foods. Boca Raton,
Fla. : CRC Press.
Williams , P. G. 2007. Nutritional composition of red
meat. Nutrition and Dietetics 64 ( supplement 4 ):
S113 – S119.
Xu , S. , T. D. Boylston , and B. A. Glatz. 2005. Conjugated
linoleic acid content and organoleptic attributes of

Free download pdf