Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying
In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100...
| Egile Nagusiak: | , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Saila: | Polish Journal of Food and Nutrition Sciences |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0016/pjfns-2016-0016.xml?format=INT |