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Texture and microstructure
Book PartAbstract: Understand the structural and physical properties of meat and fish is decisive to obtaining the prodPalabras claves:Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum Frying: An Alternative to Obtain High-Quality Dried Products
ReviewAbstract: Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the fiPalabras claves:Oil uptake, Pretreatment, process parameters, Vacuum frying, Water lossAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusRehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes
ArticleAbstract: Air-dried Shiitake mushroom (Lentinus edodes) caps were rehydrated using conventional and vacuum tecPalabras claves:Microstructure, Rehydration, Shiitake mushrooms, texture, Vacuum rehydrationAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusProduction of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level
ArticleAbstract: In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added tPalabras claves:Cold-setting; mechanical properties, Gilthead sea bream, Microbial transglutaminase, Restructured products, tPAAutores:Andrés-Bello A., Martínez‐monzó J., P. García-Segovia, Ramírez J.Fuentes:scopus