Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 10-21

  Ribeiro, Bernardo ^a,b   Cardoso, Carlos ^a   Silva, Helena A ^a   Serrano, Carmo ^c   Ramos, Cristina ^c   Santos, Paulo C ^c   Mendes, Rogério ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^c L INIA   (Portugal)

Author keywords

Antioxidant grape dietary fibre; Fish sausage; Meagre; Microbiological parameters; Refrigerated storage; Textural properties

Indexed keywords

DIETARY FIBRE; MEAGRE; MICRO-BIOLOGICAL PARAMETERS; REFRIGERATED STORAGES; TEXTURAL PROPERTIES;

ALDEHYDES; AMINO ACIDS; FATTY ACIDS; FIBERS; FRUITS;

MEATS;

ARGYROSOMUS REGIUS; PISUM SATIVUM; VITACEAE;

EID: 84871327302     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03151.x     Document Type: Article

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