Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

Author:

Vega-Gálvez Antonio,Miranda Margarita,Clavería Rodrigo,Quispe Issis,Vergara Judith,Uribe Elsa,Paez Hector,Di Scala Karina

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Determinación de la composición química proximal y la formulación de un producto tipo gel jibia (Dosidicus gigas);Abugoch;Sociedad Latinoamericana de Nutrición,1999

2. Non-enzymatic browning kinetics analyzed through water-solids interactions and water mobility in dehydrated potato;Acevedo;Food Chemistry,2008

3. Thin layer modelling of Gelidium sesquipedale solar drying process;Ait Mohamed;Energy Conversion and Management,2008

4. Seminario la calidad de la pota (Dosidicus gigas);Albretch,2006

5. Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying;Barakat Mahmoud;International Journal of Food Microbiology,2006

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