Marine foods as functional ingredients in bakery and pasta products

Kadam, S. U. and Prabhasankar, P. (2010) Marine foods as functional ingredients in bakery and pasta products. Food Research International, 43 (8). pp. 1975-1980.

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Abstract

Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy food ingredients and biologically active compounds as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been under exploited for food purposes. Bakery and pasta products, being most widely consumed food products all over the world are the best sources of incorporating marine functional ingredient and reaching the targeted population. Current status and future projections of marine functional ingredients in bakery and pasta products are reviewed in this communication.

Item Type:	Article
Uncontrolled Keywords:	Bakery industries; Chitin; Omega-3 fatty acids; Seaweeds; Microalgae; Polysaccharides; Caroteinoids; Vitamins; Minerals; Calcium; Peptides; Fish protein hydrolysate; Tourine
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Users 197 not found.
Date Deposited:	14 Dec 2010 07:30
Last Modified:	07 Dec 2016 13:06
URI:	http://ir.cftri.res.in/id/eprint/9828

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