Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet
The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational model...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 1 vom: 25. Jan., Seite 84-96
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| Auteur principal: |
Pino Hernández, Enrique
(Auteur) |
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| Autres auteurs: |
Almeida da Costa, Wanessa,
Furtado Araujo, Eder A,
Villa, Pedro M,
Henriques Lourenço, Lúcia de F,
de Carvalho Junior, Raul |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2021
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Arapaima gigas
Brine
grill
response surface methodology
sous vide
thermal process
vacuum-packaged
Water
059QF0KO0R |
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