Nutritional Properties of Fish Bones: Potential Applications in the Food Industry-Reference-Cited by-同舟云学术

Nutritional Properties of Fish Bones: Potential Applications in the Food Industry

Published:2023-01-17 Issue:1 Volume:40 Page:79-91
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Pérez Alvaro¹,Ruz Manuel¹,García Paula¹,Jiménez Paula¹^ORCID,Valencia Pedro²,Ramírez Cristian²,Pinto Marlene²,Nuñez Suleivys M.²,Park Jae W.³,Almonacid Sergio²

Affiliation:

1. Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile

2. Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile

3. Department of Food Science & Technology, Oregon State University Seafood Research and Education Center, Astoria, OR, USA

Funder

Agencia Nacional de Investigación y Desarrollo

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2153136

Reference94 articles.

1. Institute of Medicine (US). Dietary Reference Intakes for Calcium and Vitamin D; National Academies Press: Washington DC, 2011.

2. Country, regional, and global estimates for lactose malabsorption in adults: a systematic review and meta-analysis

3. Beverage milk consumption patterns in the United States: Who is substituting from dairy to plant-based beverages?

4. Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

5. Gerosa, S.; Skoet, J. Milk Availability: Current Production and Demand and Medium-Term Outlook. In Milk and Dairy Products in Human Nutrition; Muehlhoff, E., Bennett, A. and McMahon, D., Eds.; Food and Agriculture Organization of the United Nations: Rome, 2013; pp 11–40.

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