Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (<i>Octopus vulgaris</i>)

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (<i>Octopus vulgaris</i>)

Industrial cooking of common octopus (<i>Octopus vulgaris</i>) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutri...

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Bibliographic Details
Main Authors: Helena Oliveira, José António Muniz, Narcisa Maria Bandarra, Isabel Castanheira, Inês Ribeiro Coelho, Inês Delgado, Susana Gonçalves, Helena Maria Lourenço, Carla Motta, Maria Paula Duarte, Maria Leonor Nunes, Amparo Gonçalves
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
convenient seafood
healthy food
true retention
fatty acids
amino acids
elemental composition
Online Access:https://www.mdpi.com/2304-8158/8/9/411

Internet

https://www.mdpi.com/2304-8158/8/9/411

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