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Production of dry-cured pork loin using water vapour permeable bags

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Production of dry-cured pork loin using water vapour permeable bags

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dc.contributor.author Fuentes, Ana es_ES
dc.contributor.author Verdú, S. es_ES
dc.contributor.author Fuentes, C. es_ES
dc.contributor.author Grau, R. es_ES
dc.contributor.author Barat, J. M. es_ES
dc.date.accessioned 2019-03-13T07:33:42Z
dc.date.available 2019-03-13T07:33:42Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118057
dc.description.abstract [EN] The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Dry-cured loin es_ES
dc.subject Salting es_ES
dc.subject Water vapour permeable bags es_ES
dc.subject Physicochemical properties es_ES
dc.subject Sensory es_ES
dc.title Production of dry-cured pork loin using water vapour permeable bags es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7626
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Fuentes, A.; Verdú, S.; Fuentes, C.; Grau, R.; Barat, JM. (2018). Production of dry-cured pork loin using water vapour permeable bags. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1655-1662. https://doi.org/10.4995/IDS2018.2018.7626 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7626 es_ES
dc.description.upvformatpinicio 1655 es_ES
dc.description.upvformatpfin 1662 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7626 es_ES


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