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Study of the cheese salting process by dielectric properties at microwave frequencies

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Study of the cheese salting process by dielectric properties at microwave frequencies

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Velazquez-Varela, J.; Castro Giraldez, M.; Cuibus, L.; Tomás-Egea, JÁ.; Socaciu, C.; Fito Suñer, PJ. (2018). Study of the cheese salting process by dielectric properties at microwave frequencies. Journal of Food Engineering. 224:121-128. https://doi.org/10.1016/j.jfoodeng.2017.12.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/141456

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Title: Study of the cheese salting process by dielectric properties at microwave frequencies
Author: Velazquez-Varela, Jose Castro Giraldez, Marta Cuibus, Lucian Tomás-Egea, Juan Ángel Socaciu, C. Fito Suñer, Pedro José
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the ...[+]
Subjects: Cheese , Brining , Permittivity , Sodium chloride
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2017.12.024
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2017.12.024
Project ID:
ESF/POSDRU/159/1.5/S/132765
MINISTERIO DE ECONOMIA Y EMPRESA
AGENCIA ESTATAL DE INVESTIGACION/AGL2016-80643-R
Thanks:
The authors acknowledge financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R. Author J. Velazquez-Varela ...[+]
Type: Artículo

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