[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. ...
Eim, Valeria S.; García Pérez, José Vicente; Roselló, Carmen; Femenia, Antoni; Simal, Susana(Taylor & Francis, 2012)
[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 ...
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 ...
Eim, Valeria S.; Urrea, Diana; Roselló, Carmen; García Pérez, José Vicente; Femenia, Antoni; Simal, Susana(Taylor & Francis, 2013-06-11)
[EN] The drying curves and the degradation kinetics of three different quality attributes (total carotenoids (TC) and total polyphenols (TP) contents and antioxidant activity (AA)) of carrots during drying at different ...