Browsing by Author "Quiles, A."
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Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
Contreras, M.; Benedito, J.; Quiles, A.; Lorenzo, J. M.; Fulladosa, E.; Gou, P.; Garcia-Perez, J. V. (Journal of Food Engineering, 2019-08-09) Qualitat i Tecnologia AlimentàriaThe dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ... -
Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments
Contreras, M.; Benedito, J.; Quiles, A.; Lorenzo, J. M.; Fulladosa, E.; Garcia-Perez, J. V. (LWT - Food Science and Technology, 2020-03-16) Qualitat i Tecnologia AlimentàriaPastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural ...