Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
- Author
- VEGA-GALVEZ, Antonio1 ; MIRANDA, Margarita1 ; CLAVERIA, Rodrigo1 ; QUISPE, Issis1 ; VERGARA, Judith1 ; URIBE, Elsa1 ; PAEZ, Hector1 ; DI SCALA, Karina2 3
[1] Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitran s/n, 599. La Serena, Chile
[2] Food Engineering Research Group, Universidad Nacional de Mar del Plata, Facultad de Ingeniería, Av. Juan B. Justo 4302, 7600 Mar del Plata, Argentina
[3] CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 1, pp 16-23, 8 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Mathematical modeling Osmotic dehydration Proteins Rehydration Squid
- Keyword (fr)
- Antioxydant Calmar Cinétique Déshydratation osmotique Modélisation Protéine Qualité Réhydratation Séchage par air Température air Cephalopoda Invertebrata Mollusca Mollusque comestible Mollusque et crustacé
- Keyword (en)
- Antioxidant Squid Kinetics Osmotic dehydration Modeling Protein Quality Rehydration Air drying Air temperature Cephalopoda Invertebrata Mollusca Edible mollusc Shellfish
- Keyword (es)
- Antioxidante Calamar Cinética Deshidratación osmótica Modelización Proteína Calidad Rehidratación Secado por aire Temperatura aire Cephalopoda Invertebrata Mollusca Molusco comestible Molusco y crustáceo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23288437
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2010.06.012 
https://dx.doi.org/10.1016/j.lwt.2010.06.012
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