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Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

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Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

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Eim, VS.; Simal Florindo, S.; Rossello Matas, C.; Femenia Marroig, A.; Bon Corbín, J. (2013). Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks. Meat Science. 94(3):341-348. doi:10.1016/j.meatsci.2013.02.009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78175

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Title: Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0 12% CDF as the decision variable, and limiting values ...[+]
Subjects: Dry fermented sausage , Carrot dietary fibre , Optimisation , Artificial neural network
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2013.02.009
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.meatsci.2013.02.009
Thanks:
The authors would like to acknowledge the financial support of the Spanish Government through the MICINN (DPI2009-14549-C04), from the CARNISENUSA project (CSD2007-00016) included in the programme CONSOLIDER-INGENIO-2010, ...[+]
Type: Artículo

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