[EN] The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric ...
Fuentes López, Ana; Fernández Segovia, Isabel; Serra Belenguer, Juan Antonio; Barat Baviera, José Manuel(Sage, 2012-06)
The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted ...
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...