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Ultrasonically assisted low-temperature drying of desalted codfish

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Ultrasonically assisted low-temperature drying of desalted codfish

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Santacatalina Bonet, JV.; Guerrero, M.; García Pérez, JV.; Mulet Pons, A.; Carcel Carrión, JA. (2016). Ultrasonically assisted low-temperature drying of desalted codfish. Food Science and Technology Research. 65:444-450. doi:10.1016/j.lwt.2015.08.023

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/98352

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Title: Ultrasonically assisted low-temperature drying of desalted codfish
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Low-temperature drying (LTD) constitutes an interesting means of dehydrating foodstuffs, thus preserving the quality of the product. Power ultrasound (US) generates several mechanical effects that could help to shorten ...[+]
Subjects: Ultrasound , Dehydration , Rehydration , Texture , Color
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology Research. (issn: 1344-6606 )
DOI: 10.1016/j.lwt.2015.08.023
Publisher:
Japanese Society for Food Science and Technology
Publisher version: https://doi.org/10.1016/j.lwt.2015.08.023
Thanks:
The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO) - European Regional Development Fund (ERDF) from the project DPI2012-37466-CO3-03 and the FPI fellowship ...[+]
Type: Artículo

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