436 Chapter 24
pressure treatments on antigenicity of beef extract.
Bioscience, Biotechnology and Biochemistry
66 : 202 – 205.
Hasler , C. M. 1988. Functional foods: Their role in
disease prevention and health promotion. Food
Technology 52 ( 10 ): 63 – 70.
Hau , J. , D. Cazes , and L. B. Fay. 1997. Comprehensive
study of the “ beefy meaty peptide. ” Journal of
Agricultural and Food Chemistry 45 : 1351 – 1355.
Heasman , M. , and J. Mellentin. 2001. The Functional
Foods Revolution. London : Earthscan Publications.
Herzallah , S. M. , M. A. Humeid , and K. M. Al - Ismail.
2005. Effects of heating and processing methods of
milk and dairy products on conjugated linoleic acid
and trans fatty acid isomer content. Journal of Dairy
Science 88 : 1301 – 1310.
Hierro , E. , L. de la Hoz , and J. A. Ordonez. 1999.
Contribution of the microbial and meat endogenous
enzymes to the free amino acid and amine contents of
dry fermented sausages. Journal of Agricultural and
Food Chemistry 47 : 1156 – 1161.
Holzapfel , W. H. , and U. Schillinger. 2002. Introduction
to pre - and probiotics. Food Research International
35 : 109 – 116.
Iikura , Y. , Y. Imai , A. Akasawa , K. Fujita , K. Hoshiyama ,
H. Nakura , Y. Kohno , K. Koike , H. Okudaira , and E.
Iwasaki. 1999. Frequency of immediate - type food
allergy in children in Japan. International Archives of
Allergy and Immunology 16 : 454 – 457.
Jackson , C. - J. C. , and G. Paliyath. 2007. Functional
foods and ingredients. In Handbook of Food Products
Manufacturing — Principles, Bakery, Beverages,
Cereals, Cheese, Confectionary, Fats, Fruits, and
Functional Foods. Hoboken, N.J. : John Wiley and
Sons.
Jahreis , G. , H. Vogelsang , G. Kiessling , R. Schubert , C.
Bunte , and W. P. Hammes. 2002. Infl uence of probi-
otic sausage ( Lactobacillus paracasei ) on blood lipids
and immunological parameters of healthy volunteers.
Food Research International 35 : 133 – 138.
Jang , A. , and M. Lee. 2005. Purifi cation and identifi ca-
tion of angiotensin converting enzyme inhibitory
peptides from beef hydrolysates. Meat Science
69 : 653 – 661.
Jim é nez - Colmenero , F. 2007a. Functional foods based
on meat products. In Handbook of Food Products
Manufacturing — Principles, Bakery, Beverages,
Cereals, Cheese, Confectionary, Fats, Fruits, and
Functional Foods. Hoboken, N.J. : John Wiley and
Sons.
Jim é nez - Colmenero , F. 2007b. Healthier lipid formula-
tion approaches in meat - based functional foods.
Technological options for replacement of meat fats by
non - meat fats. Trends in Food Science and Technology
18 : 567 – 578.
Jim é nez - Colmenero , F. , J. Carballo , and S. Cofrades.
2001. Healthier meat and meat products: Their role as
functional foods. Meat Science 59 : 5 – 13.
Jim é nez - Colmenero , F. , M. Reig , and F. Toldr á. 2006.
New approaches for the development of functional
meat products. In Advanced Technologies for Meat
Processing. Boca Raton, Fla. : CRC Press.meat. Critical Reviews of Food Science and Nutrition
45 : 463 – 482.
Dransfi eld , E. , and D. Etherington. 1981. Enzymes in the
tenderization of meat. In Enzymes and Food
Processing. London : Applied Science Publishers.
Erkkil ä , S. , M. Ven ä l ä inen , S. Hielm , E. Pet ä j ä , E.
Puolanne , and T. Mattila - Sandholm. 2000. Survival
of Escherichia coli O157:H7 in dry sausage fer-
mented by probiotic lactic acid bacteria. Journal of
the Science of Food and Agriculture 80 : 2101 – 2104.
Erkkil ä , S. , M. – L. Suihko , S. Eerola , E. Pet ä j ä , and T.
Mattila - Sandholm. 2001a. Dry sausages fermented
by Lactobacillus rhamnosus strains. International
Journal of Food Microbiology 64 : 205 – 210.
Erkkil ä , S. , E. Pet ä j ä , S. Eerola , L. Lilleberg , T. Mattila -
Sandholm , and M. - L. Suihko. 2001b. Flavour profi les
of dry sausages fermented by selected novel meat
starter cultures. Meat Science 58 : 111 – 116.
Etherington , D. J. 1984. The contribution of proteolytic
enzymes to postmortem changes in muscle. Journal
of Animal Science 59 : 1644 – 1650.
Farnworth , E. R. 2003. Handbook of Fermented
Functional Foods. Boca Raton, Fla. : CRC Press.
Fern á ndez - Gin é s , J. M. , J. Fern á ndez - L ó pez , E. Sayas -
Barber á , and J. A. P é rez - Alvarez. 2005. Meat prod-
ucts as functional foods: A review. Journal of Food
Science 70 : R37 – R43.
Fiocchi , A. , P. Restani , and E. Riva. 2000. Beef allergy
in children. Nutrition 16 : 454 – 457.
Fitzpatrick , K. 2007. Functional foods: International
considerations. In Handbook of Food Manufacturing —
Principles, Bakery, Beverages, Cereals, Cheese,
Confectionary, Fats, Fruits, and Functional Foods.
Hoboken, N.J. : John Wiley and Sons.
Fujita , H. , K. Yokoyama , and M. Yoshikawa. 2000.
Classifi cation and antihypertensive activity of angio-
tensin I - converting enzyme inhibitory peptides
derived from food proteins. Journal of Food Science
65 : 564 – 569.
Gibson , G. R. , H. M. Probert , J. A. E. Van Loo , R. A.
Rastall , and M. B. Roberfroid. 2004. Dietary modula-
tion of the human colonic microfl ora: Updating the
concept of prebiotics. Nutrition Research Reviews
17 : 259 – 275.
Gibson , G. R. , and M. B. Roberfroid. 1995. Dietary
modulation of the human colonic microbiota:
Introducing the concept of prebiotics. Journal of
Nutrition 125 : 1401 – 1412.
Gnadig , S. , Y. Xue , O. Berdeaux , J. M. Chardigny , and
J. - L. Sebedio. 2000. Conjugated linoleic acid (CLA)
as a functional ingredient. In Functional Dairy
Products. Boca Raton, Fla. : CRC Press.
Gobbetti , M. , F. Minervini , and C. G. Rizzello. 2007.
Bioactive peptides in dairy products. In Handbook of
Food Products Manufacturing — Health, Meat, Milk,
Poultry, Seafood, and Vegetables. Hoboken, N.J. :
John Wiley and Sons.
Hammes , W. P. , D. Haller , and M. G. G ä nzle. 2003.
Fermented meat. In Handbook of Fermented
Functional Foods. Boca Raton, Fla .: CRC Press.
Han , G. D. , M. Matsuo , Y. Ikeuchi , and A. Suzuki. 2002.
Effects of heat and high - pressure treatments on high -