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Influence of fat level reduction in the drying of Italian salami

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Influence of fat level reduction in the drying of Italian salami

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dc.contributor.author Souza, Camila es_ES
dc.contributor.author Pollonio, Marise es_ES
dc.contributor.author Penna, Ana Lúcia es_ES
dc.contributor.author Barretto, Andrea Carla es_ES
dc.date.accessioned 2019-03-25T08:33:05Z
dc.date.available 2019-03-25T08:33:05Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118487
dc.description.abstract [EN] The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity. es_ES
dc.format.extent 7 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 Reserva de todos los derechos 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 Low fat es_ES
dc.subject Fermented sausage es_ES
dc.subject Weight loss es_ES
dc.subject Healthier meat products es_ES
dc.subject Ripening time es_ES
dc.title Influence of fat level reduction in the drying of Italian salami es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7533
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Souza, C.; Pollonio, M.; Penna, AL.; Barretto, AC. (2018). Influence of fat level reduction in the drying of Italian salami. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1607-1613. https://doi.org/10.4995/IDS2018.2018.7533 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/7533 es_ES
dc.description.upvformatpinicio 1607 es_ES
dc.description.upvformatpfin 1613 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7533 es_ES


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