2024-03-28T15:06:30Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/120602021-06-22T12:31:09Zcom_10261_42343com_10261_2col_10261_42344
00925njm 22002777a 4500
dc
Borderías, A. Javier
author
Sánchez Alonso, Isabel
author
Pérez-Mateos, Miriam
author
2005-05-17
Seafoods possess high nutritional value and moreover offer functional properties. However, fish products do not contain fibre. Fibre is an essential compound in the diet, which has health benefit effects in certain disorders. At the same time, dietary fibres can be an effective tool in seafood processing for improving functional properties such as water binding, gelling, etc. This paper offers a general view of the role of dietary fibres in a food system and discusses the technological and functional roles of different types of fibres of vegetable origin (cereal, fruits) and animal origin (chitosan), with different characteristics, when they are used as ingredients in the development of restructured fish products.
Trends in Food Science and Technology 16(10): 458-465 (2005)
0924-2244
http://hdl.handle.net/10261/12060
10.1016/j.tifs.2005.03.011
http://dx.doi.org/10.13039/501100000780
Seafood processing
Restructured fish products
Dietary fibres
Food
Functional properties
Nutritional value
Chitosan
Fibres of vegetable origin
New applications of fibres in foods: Addition to fishery products