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Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrasada)

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Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrasada)

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Eim, VS.; García Pérez, JV.; Roselló, C.; Femenia, A.; Simal, S. (2012). Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrasada). Drying Technology. 30(2):146-153. doi:10.1080/07373937.2011.628428

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Title: Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrasada)
Author: Eim, Valeria S. García Pérez, José Vicente Roselló, Carmen Femenia, Antoni Simal, Susana
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
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Abstract:
[EN] The formulation of a dry fermented sausage has been modified by the addition of carrot dietary fiber (CDF; 3, 6, 9, and 12% [w/w]), and the influence of this change on the drying curves and food microstructure has ...[+]
Subjects: Dietary fiber , Dry fermented sausage , Drying model , Mass transfer , Microstructure
Copyrigths: Cerrado
Source:
Drying Technology. (issn: 0737-3937 )
DOI: 10.1080/07373937.2011.628428
Publisher:
Taylor & Francis
Thanks:
The authors acknowledge financial support from the MICINN (Ministerio de Ciencia Innovacion, Gobiernode Espana) (DPI2009-14549-C04-02) and the Conselleria d'Educacio, Cultura i Universitats (Govern de les Illes Balears).
Type: Artículo

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