New applications of fibres in foods: Addition to fishery products-Reference-Cited by-同舟云学术

New applications of fibres in foods: Addition to fishery products

Published:2005-10 Issue:10 Volume:16 Page:458-465
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Borderías A.J.,Sánchez-Alonso I.,Pérez-Mateos M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. La fibra dietética en la alimentación;Alesón;Alimentación, equipos y tecnología,2002

2. Chitosan affects transglutaminase-induced surimi gelation;Benjakul;Journal of Food Biochemistry,2003

3. Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far);Benjakul;Journal of the Science of Food and Agriculture,2001

4. Cellulose powder. An underutilised dietary fibre;Blenford;International Food Ingredients,1992

5. Effect of inuline on nutritional hypercholesterolemia and chemically induced precancerous lesions on rat colon;Bobek;Bulletin Protravinarskeho Vyskumu,2000

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