Visualitzant ARTICLES CIENTÍFICS per autor/a "Illana, A."

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    • Instrumental texture analysis on the surface of dry-cured ham to define the end of the process 

      Fulladosa, E.; Guerrero, L.; Illana, A.; Olmos, A.; Coll-Brasas, E.; Gou, P.; Muñoz, I.; Arnau, J. (Meat Science, 2020-10-06) Qualitat i Tecnologia Alimentària
      The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of ...

    • Modelling of salt uptake for salt content standardization in dry-cured ham 

      Torres-Baix, E.; Illana, A.; Gou, P.; Olmos, A.; Arnau, J.; Fulladosa, E. (Meat Science, 2024-04-26) Qualitat i Tecnologia Alimentària
      Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting ...