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Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes

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Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes

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Ozuna López, C.; Puig Gómez, CA.; García Pérez, JV.; Carcel Carrión, JA. (2014). Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes. Food Science and Technology. 59(1):130-137. doi:10.1016/j.lwt.2014.05.062

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Title: Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes
Author: Ozuna López, César Puig Gómez, Consuelo Ana García Pérez, José Vicente Cárcel Carrión, Juan Andrés
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The search for an alternative means of reconstituting dried and salted products prior to consumption is of relevance for the food industry. New techniques should speed up the process while causing minimum impact on product ...[+]
Subjects: Ultrasound , Modeling , Diffusivity , Texture , Microscopy
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2014.05.062
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2014.05.062
Thanks:
The authors acknowledge the economic support of the project ref. DPI2013-37466-C03-03 co-funded by the Spanish Ministerio de Economia y Competitividad and the European Regional Development Found (ERDF). Cesar Ozuna thanks ...[+]
Type: Artículo

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