Microwave vacuum drying and puffing of the meat tissue - process analysis-Reference-Cited by-同舟云学术

Microwave vacuum drying and puffing of the meat tissue - process analysis

Published:2018-03-14 Issue:2 Volume:37 Page:156-163
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Pawlak Tomasz¹,Gawałek Jolanta¹^ORCID,Ryniecki Antoni¹,Stangierski Jerzy²,Siatkowski Idzi³,Peplińska Barbara⁴,Pospiech Edward⁵

Affiliation:

1. Food Engineering Group, Poznań University of Life Sciences, Poznań, Poland

2. Department of Food Quality Management, Poznań University of Life Sciences, Poznań, Poland

3. Department of Mathematical and Statistical Methods, Poznań University of Life Sciences, Poznań, Poland

4. NanoBioMedical Centre, Adam Mickiewicz University, Poznań, Poland

5. Institute of Meat Technology, Poznań University of Life Sciences, Poznań, Poland

Funder

Poznań University of Life Sciences, Poland

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1444635

Reference31 articles.

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2. The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

3. New chestnut-based chips optimization: Effects of ingredients

4. Global Report. Snack Attack: What Consumers are Reaching for Around the World; Published by Nielsen: New York, 2014, 1–21. http://www.nielsen.com/content/dam/nielsenglobal/kr/docs/global-report/2014/Nielsen%20Global%20Snacking%20Report%20September%202014.pdf (accessed Aug 30, 2017).

5. Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

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