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Food Engineering Reviews(1)
Innovative Food Science and Emerging Technologies(1)
Journal of Aquatic Food Product Technology(1)
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ODS 12: Producción y consumo responsables(3)
ODS 2: Hambre cero(3)
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scopus(3)
Effect of pH on Color and Texture of Food Products
ReviewAbstract: Color and texture are important quality characteristics and major factors affecting sensory perceptiPalabras claves:COLOR, FISH, meat, Ph, texture, vegetablesAutores:Andrés-Bello A., Barreto-Palacios V., Martínez‐monzó J., Mir-Bel J., P. García-SegoviaFuentes:scopusEffects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata)
ArticleAbstract: Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organolePalabras claves:FAT, FISH, Protein content, Vacuum cooking (cook-vide)Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum frying process of gilthead sea bream (Sparus aurata) fillets
ArticleAbstract: Vacuum frying was tested as an alternative technique to develop low oil content fried gilthead sea bPalabras claves:FISH, Oil content, Shrinkage, Vacuum fryingAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopus