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Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability
With the purpose of achieving a deeper knowledge of one of the most important seafood markets in Europe, a survey into the seafood consumption preferences and patterns in the Portuguese populationExpand
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Quality Changes During Storage of Fish Sausages Containing Dietary Fiber
ABSTRACT Two groups of fish sausages were studied regarding quality changes during an 80-day storage experiment at 2°C. Formulations were identical with the exception of pork fat, 7.8%(w/w) in theExpand
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Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)
Summary Two groups of farmed meagre (Argyrosomus regius) sausages were studied regarding quality changes and antioxidant capacity during a 98-day storage experiment at 2 ± 2 °C. Control sausagesExpand
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Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages
Effects of five ingredients on cod sausages' chemical composition, pH, colour, texture, and sensory attributes were analysed. Changed ingredients were pea protein (0 vs. 2 g/100 g sausage),Expand
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Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury.
The Se, Hg, and methylmercury (MeHg) levels in raw, cooked (boiled and grilled), and canned tuna (Thunnus spp.) were determined before and after an in vitro digestion, thereby enabling theExpand
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Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury,
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw andExpand
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Effect of dietary fibre and MTGase on the quality of mackerel surimi gels
BACKGROUND: The effects of microbial transglutaminase (MTGase; 5 g kg−1) and dietary fibre (inner pea fibre and chicory root inulin, 20 and 40 g kg−1) on gels from surimi made with Atlantic (ScomberExpand
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Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods
Abstract The aim of this study was to determine the nutritional value of adult commercial cuttlefish, to develop a Quality Index Method (QIM) scheme, and to evaluate the application of someExpand
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Development of a healthy low‐fat fish sausage containing dietary fibre
In order to develop a healthy low-fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite® (a DFExpand
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Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food
The in vitro techniques provide deeper insight into the phenomena underlying bioaccessibility. The in vivo approach has some analytical as well as ethical constraints, it is time demanding, andExpand
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