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Listar por autor "Rizo Párraga, Arancha María"

Mostrando ítems 1-13 de 13

A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2015-03)

[EN] We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) ...
Desarrollo de un nuevo método de salado-ahumado de salmón y monitorización del proceso por espectroscopía de impedancia

Rizo Párraga, Arancha María (Universitat Politècnica de València, 2013-04-15)

[ES] En este trabajo se plantearon dos objetivos. El primer objetivo fue optimizar un nuevo método de salado-ahumado empleando el envasado a vacío, para la obtención de salmón ahumado. El segundo objetivo fue evaluar la ...
DESARROLLO Y OPTIMIZACIÓN DE NUEVOS PROCESOS PARA LA OBTENCIÓN DE PRODUCTOS DE LA PESCA AHUMADOS

Rizo Párraga, Arancha María (Universitat Politècnica de València, 2017-02-17)

Fish salting and smoking industry need to innovate in their production processes, optimizing them to increase the profitability of its activities, improving the nutritional quality of their products and ensuring food safety. ...
Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy

Rizo Párraga, Arancha María; Fuentes López, Ana; Fernández Segovia, Isabel; Masot Peris, Rafael; Alcañiz Fillol, Miguel; Barat Baviera, José Manuel (Elsevier, 2013-04)

[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of ...
Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags

Rizo Parraga, Arancha Maria; Fuentes López, Ana; Barat Baviera, José Manuel; Fernández Segovia, Isabel (John Wiley & Sons, 2018)

[EN] BACKGROUND: Food manufacturers need to reduce sodium contents to meet consumer and public health demands. In this study the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with ...
Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Rizo, Arantxa; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout ...
Evaluación de la calidad y vida útil de bacalao ahumado obtenido por un nuevo método

Tamarit Agudo, Alejandro (Universitat Politècnica de València, 2015-11-19)

[ES] El objetivo de este estudio fue evaluar el efecto de un nuevo método de salado-ahumado empleando bolsas permeables al vapor de agua en la calidad y vida útil de bacalao ahumado. Para ello se llevó a cabo un proceso ...
Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose

Zaragozá Torres, Patricia; Fuentes López, Ana; Fernández Segovia, Isabel; Vivancos, José-Luis; Rizo Párraga, Arancha María; Ros-Lis, José Vicente; Barat Baviera, José Manuel; Martínez-Máñez, Ramón (Elsevier, 2013-05-15)

[EN] A new optoelectronic nose for the shelf-life assessment of fresh sea bream in cold storage has been developed. The chromogenic array used eight sensing materials (based on aluminium oxide and silica gel) containing ...
Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod

Rizo Párraga, Arancha María; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2016)

[EN] The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 degrees ...
Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

Rizo, A.; Jimenez-Pérez, I.; Camacho-García, Andrés; Fiszman, S.; Pérez-Soriano, P.; Tarrega, A. (Elsevier, 2019-09)

[EN] The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations ...
Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2015-10)

[EN] The aim of this study was to evaluate the effect of a new smoking-salting method employing water vapour permeable (WP) bags on the physicochemical and microbial quality of smoke-flavoured salmon in refrigerated storage. ...
Smoke-flavoured cod obtained by a new method using water vapour permeable bags

Rizo, Arantxa; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2016)

[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using ...
Utilización de bolsas permeables al vapor de agua para la obtención de salmón ahumado

Mañes Lázaro, Verónica (Universitat Politècnica de València, 2013-04-17)

[ES] El objetivo del presente trabajo fue optimizar un nuevo método de salado-ahumado empleando bolsas permeables al vapor de agua, para la obtención de salmón ahumado. Para ello se llevó a cabo un proceso de salado-ahumado ...