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Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Verdú Amat, Samuel; Barat Baviera, José Manuel; Alava Pincay, Cecibel; Grau Meló, Raúl (Elsevier, 2017)

[EN] The food processing industry generates huge volumes of waste and co-products which still contain valuable compounds. Tiger-nut milk production generates large amounts of a co-product with a high insoluble fibre content, ...
Study of freezing process in pork loin (Longissimus dorsi) by thermography and dielectric spectroscopy

Hinarejos Gómez, Encarnación (Universitat Politècnica de València, 2013-11-06)

[ES] Actualmente, el proceso de congelación es un método ampliamente utilizado en la industria cárnica con el fin mantener el valor nutricional y las características organolépticas de los productos cárnicos. El objetivo ...
Thermodynamic approach of meat freezing process

Castro Giráldez, Marta; Balaguer-Cuenca, Nuria; Hinarejos, E.; Fito Suñer, Pedro José (Elsevier, 2014-06)

[EN] Frozen storage is a method widely implemented in meat industry in order to maintain the nutritional value and sensorial characteristics of meat products. The aim of this research was to implement and validate the use ...

Mostrando ítems 1-3 de 3