Fibre-enriched seafood

The chapter reviews addition of soluble, semi-soluble and insoluble dietary fibre (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 use...

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Detalles Bibliográficos
Autores: Borderías, A. Javier, Pérez-Mateos, Miriam, Sánchez Alonso, Isabel
Tipo de recurso: otro
Fecha de publicación:2013
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/72221
Acceso en línea:http://hdl.handle.net/10261/72221
Access Level:acceso abierto
Palabra clave:Seafood
Dietary fibre
Seaweeds
Polysaccharides
Oligosaccharides
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repository_id_str
spelling Fibre-enriched seafoodBorderías, A. JavierPérez-Mateos, MiriamSánchez Alonso, IsabelSeafoodDietary fibreSeaweedsPolysaccharidesOligosaccharidesThe chapter reviews addition of soluble, semi-soluble and insoluble dietary fibre (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.This work was carried out within the Projects AGL2011-24693 ALI and AGL2008-00231ALI (Spanish Ministry of Science and Innovation).Peer reviewedWoodhead PublishingElsevierMinisterio de Ciencia e Innovación (España)201320132013info:eu-repo/semantics/otherhttp://purl.org/coar/resource_type/c_3248info:eu-repo/semantics/bookParthttp://hdl.handle.net/10261/72221reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésWoodhead Publishing Series in Food Science, Technology and Nutrition 237http://dx.doi.org/10.1533/9780857095787.4.348info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/722212026-05-22T06:33:51Z
dc.title.none.fl_str_mv Fibre-enriched seafood
title Fibre-enriched seafood
spellingShingle Fibre-enriched seafood
Borderías, A. Javier
Seafood
Dietary fibre
Seaweeds
Polysaccharides
Oligosaccharides
title_short Fibre-enriched seafood
title_full Fibre-enriched seafood
title_fullStr Fibre-enriched seafood
title_full_unstemmed Fibre-enriched seafood
title_sort Fibre-enriched seafood
dc.creator.none.fl_str_mv Borderías, A. Javier
Pérez-Mateos, Miriam
Sánchez Alonso, Isabel
author Borderías, A. Javier
author_facet Borderías, A. Javier
Pérez-Mateos, Miriam
Sánchez Alonso, Isabel
author_role author
author2 Pérez-Mateos, Miriam
Sánchez Alonso, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
dc.subject.none.fl_str_mv Seafood
Dietary fibre
Seaweeds
Polysaccharides
Oligosaccharides
topic Seafood
Dietary fibre
Seaweeds
Polysaccharides
Oligosaccharides
description The chapter reviews addition of soluble, semi-soluble and insoluble dietary fibre (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.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013
2013
dc.type.none.fl_str_mv info:eu-repo/semantics/other
http://purl.org/coar/resource_type/c_3248
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format other
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/72221
url http://hdl.handle.net/10261/72221
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Woodhead Publishing Series in Food Science, Technology and Nutrition 237
http://dx.doi.org/10.1533/9780857095787.4.348
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Woodhead Publishing
Elsevier
publisher.none.fl_str_mv Woodhead Publishing
Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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