Temas
Mostrando ítems 1-2 de 2
-
Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
(2021-03-04)This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C – 7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, ... -
Uso de sal esférica para la reducción de sodio sin variación del gusto salado en la obtención de una hamburguesa de carne de cordero con aptitudes tecnológicas y sensoriales
(Foro de la Alimentación, la Nutrición y la Salud, 2019)A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample —formulated with 1.5% sodium content— in order to maintain the same salty taste perception. The final ...