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001-es BibID:	BIBFORM072927
Első szerző:	Süli Ágnes (agrármérnök)
Cím:	Funkcionális élelmiszer-előállítás lehetősége szarvasmarhával / Süli Ágnes, Béri Béla
Dátum:	2009
ISSN:	1585-6216
Megjegyzések:	The possibility of Producing Functional Food with the Cattle These days, there is a growing attention to food products, especially to the nutritional and biological values ofmeat and meat products, milk and dairy products. Functional food products are such natural or artifícial foods, food components which have a benefícial effect on the whole humán body. Researches serving the development of functional foods pút vegetable foods in the foreground. In the last one and a half decades, several studies have been directed to the fact that the composition of the foods ofanimalorigin through feeding should approach the humán demands. Several experiments have been canried out in order to modify the fatty add composition of food and to increase the vitamin content The motivation to carry out the experiments was the fact that the fatty acid composition ofbutterfat is nőt appropriate fór all the latest nutritional recommendations. At the same time, the milk fát of animaf origin contains such components, which improve health and have an anticancer effect With the appropriate fát supplement of the fodder, the quantfty of unsaturated fatty acid can be increased in the milk as well as in the beef. Besides age prolongation, the demand fór improving health and the quality oflife has led to a signifícant change of view in the food Science as well as in agriculture.
Tárgyszavak:	Agrártudományok Állattenyésztési tudományok magyar nyelvű folyóiratközlemény hazai lapban funkcionális élelmiszer zsírsavak konjugált linolsav húsmarha tejhasznosítású marha
Megjelenés:	Economica 2 : 1 (2009), p. 58-64. -
További szerzők:	Béri Béla (1951-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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