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Listar por palabra clave "Smoke-flavouring"

Mostrando ítems 1-2 de 2

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 ...
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 ...

Mostrando ítems 1-2 de 2