English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/12060
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 93 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

New applications of fibres in foods: Addition to fishery products

AutorBorderías, A. Javier ; Sánchez Alonso, Isabel ; Pérez Mateos, Miriam
Palabras claveSeafood processing
Restructured fish products
Dietary fibres
Food
Functional properties
Nutritional value
Chitosan
Fibres of vegetable origin
Fecha de publicación17-may-2005
EditorElsevier
CitaciónTrends in Food Science & Technology 16(10): 458-465 (2005)
ResumenSeafoods 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.
Descripción8 pages, 1 figure.-- Printed version published Oct 2005.
Versión del editorhttp://dx.doi.org/10.1016/j.tifs.2005.03.011
URIhttp://hdl.handle.net/10261/12060
DOI10.1016/j.tifs.2005.03.011
ISSN0924-2244
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.