Sorption properties of dry cured ham
Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant eff...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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1989
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| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
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| LEADER | 02393caa a22003497a 4500 | ||
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| 001 | PAPER-638 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518202958.0 | ||
| 008 | 190411s1989 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0006665735 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Mujica, F.J. | |
| 245 | 1 | 0 | |a Sorption properties of dry cured ham |
| 260 | |c 1989 | ||
| 270 | 1 | 0 | |m Mujica, F.J.; Instituto Superior de Tecnología Alimentaria, H. Yrigoyen 931, 6500 9 de Julio, Provincia de Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant effect on the moisture sorption at higher aw. Equilibrium moisture content increased as the temperature decreased at aw below 0.75 but the opposite occurred above this value. An empirical equation was used to describe adequately the water sorption behaviour of cured raw ham in the range of aw, studied. © 1989 Academic Press Limited. |l eng | |
| 593 | |a Instituto Superior de Tecnología Alimentaria, H. Yrigoyen 931, 6500 9 de Julio, Provincia de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenes Aires, Ciudad Universitaria, Argentina | ||
| 700 | 1 | |a Martinez, E.J. | |
| 700 | 1 | |a Bercovich, F.C. | |
| 700 | 1 | |a Bonino, N.B. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 1989 |g v. 22 |h pp. 89-92 |k n. 3 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n3_p89_Mujica |y Registro en la Biblioteca Digital |
| 961 | |a paper_00236438_v22_n3_p89_Mujica |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 61591 | ||