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dc.contributor.author | Eim, Valeria S. | es_ES |
dc.contributor.author | Simal Florindo, Susana | es_ES |
dc.contributor.author | Rossello Matas, Carmen | es_ES |
dc.contributor.author | Femenia Marroig, Antoni | es_ES |
dc.contributor.author | Bon Corbín, José | es_ES |
dc.date.accessioned | 2017-02-22T07:34:46Z | |
dc.date.available | 2017-02-22T07:34:46Z | |
dc.date.issued | 2013-07 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/10251/78175 | |
dc.description.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 of several physico-chemical and textural parameters (moisture content, water activity, pH, colour, non-protein nitrogen, free fatty acid, compression work and hardness) as constraints. The evolution of each quality parameter during the ripening process was estimated by developing a multi-layer feed forward artificial neural network (ANN), taking into consideration the CDF concentration and the ripening time as independent variables. Results indicate an optimum CDF concentration of 4.9% with a good correlation between experimental and estimated values (mean relative error ≤ 3.35%). | es_ES |
dc.description.sponsorship | 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, the Balearic Government and European Regional Development Fund (FEDER) RTA2009-00119-C02-02 (57/2011), and the Balearic Government (Research Fellowship FPI07). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Meat Science | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Dry fermented sausage | es_ES |
dc.subject | Carrot dietary fibre | es_ES |
dc.subject | Optimisation | es_ES |
dc.subject | Artificial neural network | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.meatsci.2013.02.009 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//DPI2009-14549-C04-04/ES/Estudio De Los Efectos De Los Ultrasonidos De Potencia En Procesos De Transferencia De Materia. Mejora De La Liofilizacion A Presion Atmosferica/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/CAIB//FPI07 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//DPI2009-14549-C04-02/ES/Estudio Del Efecto De Los Ultrasonidos De Potencia Sobre Procesos De Transferencia De Materia: Implicaciones Sobre La Calidad Final De Vegetales Procesados/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//RTA2009-00119-C02-02/ES/APLICACIÓN DE LOS ULTRASONIDOS DE POTENCIA PARA LA OPTIMIZACIÓN DE PROCESOS DE EXTRACCIÓN DE FIBRA ALIMENTARIA Y COMPUESTOS ANTIOXIDANTES/ / | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | 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. https://doi.org/10.1016/j.meatsci.2013.02.009 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.meatsci.2013.02.009 | es_ES |
dc.description.upvformatpinicio | 341 | es_ES |
dc.description.upvformatpfin | 348 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 94 | es_ES |
dc.description.issue | 3 | es_ES |
dc.relation.senia | 256928 | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |
dc.contributor.funder | Govern de les Illes Balears |