| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10895020 | Trends in Food Science & Technology | 2005 | 8 Pages |
Abstract
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.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
A.J. BorderÃas, I. Sánchez-Alonso, M. Pérez-Mateos,