Microwave vacuum drying and puffing of the meat tissue - process analysis
| Autor: | Tomasz Pawlak, J. Gawałek, Barbara Peplińska, Idzi Siatkowski, A. Ryniecki, Jerzy Stangierski, Edward Pospiech |
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| Rok vydání: | 2018 |
| Předmět: |
Materials science
General Chemical Engineering 0402 animal and dairy science 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science 040201 dairy & animal science Vacuum drying Papain chemistry.chemical_compound 0404 agricultural biotechnology chemistry Process analysis Physical and Theoretical Chemistry Raw meat Microwave |
| Zdroj: | Drying Technology. 37:156-163 |
| ISSN: | 1532-2300 0737-3937 |
| DOI: | 10.1080/07373937.2018.1444635 |
| Popis: | Tenderization based on papain and microwave vacuum drying and puffing (MVDP) as well as adequate processing conditions enabled expansion of slices of the raw meat tissue. The main aim of the study ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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