New applications of fibres in foods: Addition to fishery products von BORDERIAS, A. J, SANCHEZ-ALONSO, I, PEREZ-MATEOS, M

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Sodium replacement in the cod ( Gadus morhua) muscle salting process von MARTINEZ-ALVAREZ, O, BORDERIAS, A. J, GOMEZ-GUILLEN, M. C

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Effect of deacetylation on the glucomannan gelation process for making restructured seafood products von Solo-de-Zaldívar, B., Tovar, C.A., Borderías, A.J., Herranz, B.

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Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies von Sanchez-Alonso, I, Jiménez-Escrig, A, Saura-Calixto, F, Borderias, A.J

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Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle von GÓMEZ-GUILLÉN, M.C., MONTERO, P., HURTADO, O., BORDERÍAS, A.J.

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Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties von Solari-Godiño, A., Pérez-Jiménez, J., Saura-Calixto, F., Borderías, A.J., Moreno, H.M.

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Effect of freezing and frozen storage on restructured FISH prototypes made with glucomannan and FISH mince von Solo-de-Zaldívar, B., Herranz, B., Borderías, A.J., Tovar, C.A.

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Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment von LOPEZ-CABALLERO, M. E, PEREZ-MATEOS, M, BORDERIAS, J. A, MONTERO, P

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Quality control of frozen fish using rheological techniques von Barroso, M, Careche, M, Borderı́as, A.J

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Antioxidant protection of white grape pomace on restructured fish products during frozen storage von Sánchez-Alonso, I., Jiménez-Escrig, A., Saura-Calixto, F., Borderías, A.J.

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Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.) von Moreno, H.M., Jacq, C., Montero, M.P., Gómez-Guillén, M.C., Borderías, A.J., Mørkøre, T.

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High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results von Jiménez-Colmenero, F, Borderias, A. J

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Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics von Montero, P, Gomez-Guillen, M.C, Borderias, A.J

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Chemical Interactions of Nonmuscle Proteins in the Network of Sardine ( Sardina pilchardus) Muscle Gels von Gómez-Guillén, M.C., Borderı́as, A.J., Montero, P.

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Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain von Blanco, M., Domínguez-Timón, F., Pérez-Martín, R. I., Fraguas, J., Ramos-Ariza, P., Vázquez, J. A., Borderías, A. J., Moreno, H. M.

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Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation von Solo-de-Zaldívar, B., Tovar, C.A., Borderías, A.J., Herranz, B.

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Influence of Some Protease Inhibitors on Gelation of Squid Muscle von Ayensa, M.G, Montero, M.P, Borderías, A.J, Hurtado, J.L

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Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat von Martínez, M.A., Velazquez, G., Cando, D., Núñez-Flores, R., Borderías, A.J., Moreno, H.M.

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Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing von Cando, D., Borderías, A.J., Moreno, H.M.

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Emulsifying properties of an ultrafiltered protein from minced fish wash water von Huidobro, A, Montero, P, Borderı́as, A.J

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