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Nutraceuticals and Functional Foods. Boca Raton, Ziemer, C. J., and G. R. Gibson. 1998. An overview of Fla.: CRC Press. probiotics, prebiotics and synbiotics in the functional Williams, P. G. 2007. Nutritional composition of red food concept: Perspectives and future strategies. meat. Nutrition and Dietetics 64(supplement 4): International Dairy Journal 8:473–479. S113–S119. Xu, S., T. D. Boylston, and B. A. Glatz. 2005. Conjugated linoleic acid content and organoleptic attributes of Part III Controls Chapter 25 Physical Sensors for Quality Control during Processing Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito Introduction Methods Based on Electromagnetic Energy The meat industry constitutes one of the main
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