- -

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Show full item record

Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering. 211:22-29. doi:10.1016/j.jfoodeng.2017.04.031

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/111787

Files in this item

Item Metadata

Title: Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment
Author: Rizo, Arantxa Fuentes López, Ana Fernández Segovia, Isabel Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout ...[+]
Subjects: Smoke flavouring , Trout , NaCl , KCl , Water vapour permeable bags , Shelf life
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2017.04.031
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2017.04.031
Thanks:
The authors gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank ...[+]
Type: Artículo

This item appears in the following Collection(s)

Show full item record