Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different...

Descripción completa

Detalles Bibliográficos
Autores principales: Ainsa, Andrea, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911955/
https://www.ncbi.nlm.nih.gov/pubmed/33530607
http://dx.doi.org/10.3390/foods10020255

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911955/
https://www.ncbi.nlm.nih.gov/pubmed/33530607
http://dx.doi.org/10.3390/foods10020255

Ejemplares similares