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Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional Motal cheese

Rezaei, Ashkan; Alirezalu, Kazem; Damirchi, Sodeif Azadmard; Hesari, Javad; Papademas, Photis; Domínguez Valencia, Rubén; Lorenzo Rodríguez, José Manuel

; Yaghoubi, Milad
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Enxeñaría química

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

Vargas Ramella, Márcio; Lorenzo Rodríguez, José Manuel

; Domínguez Valencia, Rubén; Pateiro Moure, Mirian; Munekata, Paulo E. S.; Campagnol, Paulo C. B.; Franco, Daniel
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Enxeñaría química

Food processing 4.0: current and future developments spurred by the fourth industrial revolution

Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; García García, Guillermo; Abdullah, Nour Alhaj; Goksen, Gulden; Bader, Farah; Ozogul, Fatih; Barba, Francisco J.; Cropotova, Janna; Munekata, Paulo E.S.; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

Vargas Ramella, Márcio; Munekata, Paulo E. S.; Gagaoua, Mohammed; Franco, Daniel; Campagnol, Paulo C. B.; Pateiro Moure, Mirian; Barretto, Andrea Carla da Silva; Domínguez Valencia, Rubén; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

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