Výsledky vyhledávání - "Viviana O. Salvadori"

Akademický článek

Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz

Autor: Sandro M. Goñi, Matteo d’Amore, Marta Della Valle, Daniela F. Olivera, Viviana O. Salvadori, Francesco Marra

Publikováno v: Foods, Vol 11, Iss 8, p 1096 (2022)

Food heating assisted by radio frequencies has been industrially applied to post-harvest treatment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food proc

Externí odkaz: https://doaj.org/article/655b4a5ab85a43edb575d1837c8a81a5

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A review of commercial process simulators applied to food processing

Autor: M. Micaela Ureta, Viviana O. Salvadori

Publikováno v: Journal of Food Process Engineering. 46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::208d5f238853de9a867e8cba5e81b23a
https://doi.org/10.1111/jfpe.14225

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Effects of different freezing methods on calcium enriched papaya (

Autor: Nancy N, Lovera, Laura, Ramallo, Viviana O, Salvadori

Publikováno v: Journal of food science and technology. 55(6)

The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::1c920cc88dbd1f906ad358990cfc9bcf
https://pubmed.ncbi.nlm.nih.gov/29892104

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Ohmic treatment of fresh foods: Effect on textural properties

Autor: Olivera, D. F., Viviana O. Salvadori, Marra, F.

Publikováno v: Scopus-Elsevier
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5465c43ab405a34d86695b1d678790f2
http://www.scopus.com/inward/record.url?eid=2-s2.0-84884679618&partnerID=MN8TOARS