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
Title: | Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks | |
Author: | Eim, Valeria S. Simal Florindo, Susana Rossello Matas, Carmen Femenia Marroig, Antoni | |
UPV Unit: |
|
|
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: |
|
|
Copyrigths: | Cerrado | |
Source: |
|
|
DOI: |
|
|
Publisher: |
|
|
Publisher version: | http://dx.doi.org/10.1016/j.meatsci.2013.02.009 | |
Project ID: |
|
|
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: |
|