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Título

Fibre-enriched seafood

Autor Borderías, A. Javier ; Pérez Mateos, Miriam ; Sánchez Alonso, Isabel
Palabras clave Seaweeds
Polysaccharides
Oligosaccharides.
Dietary fibre
Seafood
Fecha de publicación 2013
EditorWoodhead Publishing
Citación Fibre-rich and wholegrain foods: Improving quality: 348- 368 (2013)
ResumenThe chapter reviews addition of soluble, semi- soluble and insoluble dietary fi bre (DF) of various origins to restructured seafood products. It pays particular attention to the effect of non- soluble or partially soluble ones, since soluble DF has been more extensively studied and more frequently used for many years in the processing industry. The main purpose of this addition is technological, but its presence may have a positive effect on health. A compromise needs to be found in order to meet functional and technological requirements while offering consumers healthy, tasty and attractive seafood products.
URI http://hdl.handle.net/10261/103898
DOI10.1533/9780857095787.4.348
Identificadoresdoi: 10.1533/9780857095787.4.348
isbn: 978-0-85709-038-6
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