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Effect of different liquid medium on canned tuna

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Resumo:Olive oil and fish are two products with a great tradition in Portugal and high importance in the Mediterranean Diet. The beneficial properties of these foods for health, associated with their sensory characteristics, make them highly appreciated by consumers. Virgin olive oil is a vegetable oil rich in monounsaturated fatty acids with unique organoleptic properties that distinguish it from other edible oils. According to the intensity of fruitiness, extra virgin oils can be classified as ripe fruity and green fruity, and the latter as mild, medium and intense, depending on the intensity of the fruitiness. In turn, fish is a source of protein and, depending on the species, of unsaturated fat. The combination of these two nutritionally rich foods results in a product with excellent nutritional and sensory qualities, meeting the constant need for innovation in the industry
Autores principais:Ferreiro, Nuno Manuel
Outros Autores:Ramalhosa, Elsa; Fernandes, Conceição; Rodrigues, Nuno
Assunto:Canned Tuna Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Ano:2021
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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