Thermodynamic analysis of salting cheese process-Reference-Cited by-同舟云学术

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Thermodynamic analysis of salting cheese process

Published:2014-06 Issue: Volume:130 Page:36-44
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Velázquez-Varela J.,Fito P.J.,Castro-Giráldez M.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Food structuring;Aguilera,1999

2. Chemical equilibrium;Atkins,2006

3. Modeling of prato cheese salting: fickian and neural netwok approaches;Baroni,2003

4. Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process;Castro-Giráldez;J. Food Eng.,2010

5. Low-frequency dielectric spectrum to determine pork meat quality;Castro-Giráldez;Innovative Food Sci. Emerg. Technol.,2010

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses;Revista Mexicana de Ciencias Pecuarias;2019-01-08

2. Study of the cheese salting process by dielectric properties at microwave frequencies;Journal of Food Engineering;2018-05

3. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit;Innovative Food Science & Emerging Technologies;2016-12

4. Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis;Journal of Food Engineering;2016-11

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