Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas c...

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Bibliographic Details
Main Authors: Andrea Ainsa, Adrián Honrado, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, Juan B. Calanche M.
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
enriched pasta
bioactive compound
tuna
sea bass
Ω-3 fatty acids
sensometrics
Online Access:https://www.mdpi.com/2304-8158/10/8/1889

Internet

https://www.mdpi.com/2304-8158/10/8/1889

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