Valorization of marine-based gelatine in food product development

This research work was conducted with the purpose of studying alternative applications of fish canning by-products, to obtain alternative added-value food products. One of today's leading trends in food product development is the design of products with enhanced nutritional profile and a sustai...

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Bibliographic Details
Main Author: Carvalho, Maria Teresa Dias (author)
Format: masterThesis
Language:eng
Published: 2022
Subjects:
Marine gelatine
Tuna fish
Fat replacer
Nutrition
Mascarpone cheese
Tuna pâté
Gelatina marinha
Substituto de gordura
Nutrição
Queijo mascarpone
Pâté de atum
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/10400.14/37980
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/37980

Internet

http://hdl.handle.net/10400.14/37980

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