10. Nonmeat Ingredients

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Elena José Sánchez-Zapata,
  2. Manuel Viuda-Martos,
  3. Casilda Navarro-Rodríguez de Vera and
  4. José Angel Pérez-Alvarez

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch10

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Sánchez-Zapata, E. J., Viuda-Martos, M., Navarro-Rodríguez de Vera, C. and Pérez-Alvarez, J. A. (2010) Nonmeat Ingredients, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch10

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Grupo Industrialización de Productos de Origen Animal (IPOA Research Group), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • nonmeat ingredients;
  • poultry meat and meat products - fundamental components in human diet;
  • fiber types used in meat products - inulin, co-products generated in industrial processing of citrus, cereal fiber

Summary

This chapter contains sections titled:

  • Introduction

  • Development of functional poultry meat products

  • Functional poultry meat product additives

  • Conclusions

  • References