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Título

New Alternatives in Seafood Restructured Products

AutorMoreno, H. M.; Herranz, B.; Pérez-Mateos, M.; Sánchez-Alonso, Isabel; Borderías, J. A.
Palabras claveFatty acids
Dietary fiber
Glucomannan
Sodium alginate
Microbial transglutaminase
Cold gelation
Restructured seafood
Pollutant alleviation
Fecha de publicación7-jul-2014
EditorTaylor & Francis
CitaciónCritical Reviews in Food Science and Nutrition 56: 237-248 (2016)
ResumenA general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbialtransglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper. CopyrightOc Taylor and Francis Group, LLC
Descripción13 págs.
Versión del editorhttp://dx.doi.org/10.1080/10408398.2012.719942
URIhttp://hdl.handle.net/10261/151811
DOI10.1080/10408398.2012.719942
Identificadoresdoi: 10.1080/10408398.2012.719942
issn: 1040-8398
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