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Ultrasonic characterization of pork fat crystallization during cold storage

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Ultrasonic characterization of pork fat crystallization during cold storage

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Corona Jimenez, E.; García Pérez, JV.; Santacatalina Bonet, JV.; Ventanas, S.; Benedito Fort, JJ. (2014). Ultrasonic characterization of pork fat crystallization during cold storage. Journal of Food Science. 79(5):828-838. doi:10.1111/1750-3841.12410

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81036

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Title: Ultrasonic characterization of pork fat crystallization during cold storage
Author:
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:
[EN] In this work, the feasibility of using ultrasonic velocity measurements for characterizing and differentiating the crystallization pattern in 2 pork backfats (Montanera and Cebo Iberian fats) during cold storage (0 ...[+]
Subjects: Crystallization , Fat , Texture , Mathematical modeling , Ultrasound
Copyrigths: Cerrado
Source:
Journal of Food Science. (issn: 0022-1147 ) (eissn: 1750-3841 )
DOI: 10.1111/1750-3841.12410
Publisher:
Wiley
Publisher version: http://doi.org/ 10.1111/1750-3841.12410
Thanks:
The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad" in Spain (Project RTA 2010-00029-C04-02).
Type: Artículo

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