Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel(Elsevier, 2015-03)
[EN] We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) ...
Guerrero Cortina, Francisco; Santonja, Francisco-José; Villanueva Micó, Rafael Jacinto(Elsevier, 2011-07)
Background: There are many models that study aspects of smoking habits: the influence of price, tax, relapse time, and the effects of prohibition. There are also studies examining the effects of the Spanish smoke-free law. ...
Rizo Párraga, Arancha María(Universitat Politècnica de València, 2013-04-15)
[ES] En este trabajo se plantearon dos objetivos. El primer objetivo fue optimizar un nuevo método de salado-ahumado empleando el envasado a vacío, para la obtención de salmón ahumado. El segundo objetivo fue evaluar la ...
Objective: To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the results with those from a paper and pencil version. ...
Rizo, Arantxa; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel(Elsevier, 2016)
[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using ...