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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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 1 vom: 25. Jan., Seite 84-96
1. Verfasser:	Pino Hernández, Enrique (VerfasserIn)
Weitere Verfasser:	Almeida da Costa, Wanessa, Furtado Araujo, Eder A, Villa, Pedro M, Henriques Lourenço, Lúcia de F, de Carvalho Junior, Raul
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2021
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Arapaima gigas Brine grill response surface methodology sous vide thermal process vacuum-packaged Water 059QF0KO0R