Optimization of process conditions for effective ohmic heating of greater lizardfish (<b><i>saurida tumbil</i></b>) sausage via response surface methodology.

Shabani, S; Hosseini, E; Asadi, G; Beheshti, B; Yousefi, Sh

Optimization of process conditions for effective ohmic heating of greater lizardfish (saurida tumbil) sausage via response surface methodology.

Shabani, S; Hosseini, E; Asadi, G; Beheshti, B; Yousefi, Sh.

Afiliação

Shabani S; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Hosseini E; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Asadi G; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Beheshti B; Department of Biosystems Engineering, Science and Research branch, Islamic Azad University, Tehran, Iran.
Yousefi S; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Food Sci Technol Int ; 29(4): 331-344, 2023 Jun.

Article em En | MEDLINE | ID: mdl-35369774

Assuntos

Temperatura Alta; Produtos da Carne; Animais; Calefação; Temperatura; Culinária/métodos; Produtos da Carne/análise

Palavras-chave

Ohmic heating; central composite rotatable design; fish sausage; greater lizardfish; voltage gradient

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura Alta / Produtos da Carne Limite: Animals Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Irã

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