Artículo

Mujica, F.J.; Martinez, E.J.; Bercovich, F.C.; Bonino, N.B.; Alzamora, S.M."Sorption properties of dry cured ham" (1989) LWT - Food Science and Technology. 22(3):89-92
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Abstract:

Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant effect on the moisture sorption at higher aw. Equilibrium moisture content increased as the temperature decreased at aw below 0.75 but the opposite occurred above this value. An empirical equation was used to describe adequately the water sorption behaviour of cured raw ham in the range of aw, studied. © 1989 Academic Press Limited.

Registro:

Documento: Artículo
Título:Sorption properties of dry cured ham
Autor:Mujica, F.J.; Martinez, E.J.; Bercovich, F.C.; Bonino, N.B.; Alzamora, S.M.
Filiación:Instituto Superior de Tecnología Alimentaria, H. Yrigoyen 931, 6500 9 de Julio, Provincia de Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenes Aires, Ciudad Universitaria, Argentina
Año:1989
Volumen:22
Número:3
Página de inicio:89
Página de fin:92
Handle:http://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n3_p89_Mujica

Citas:

---------- APA ----------
Mujica, F.J., Martinez, E.J., Bercovich, F.C., Bonino, N.B. & Alzamora, S.M. (1989) . Sorption properties of dry cured ham. LWT - Food Science and Technology, 22(3), 89-92.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n3_p89_Mujica [ ]
---------- CHICAGO ----------
Mujica, F.J., Martinez, E.J., Bercovich, F.C., Bonino, N.B., Alzamora, S.M. "Sorption properties of dry cured ham" . LWT - Food Science and Technology 22, no. 3 (1989) : 89-92.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n3_p89_Mujica [ ]
---------- MLA ----------
Mujica, F.J., Martinez, E.J., Bercovich, F.C., Bonino, N.B., Alzamora, S.M. "Sorption properties of dry cured ham" . LWT - Food Science and Technology, vol. 22, no. 3, 1989, pp. 89-92.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n3_p89_Mujica [ ]
---------- VANCOUVER ----------
Mujica, F.J., Martinez, E.J., Bercovich, F.C., Bonino, N.B., Alzamora, S.M. Sorption properties of dry cured ham. LWT - Food Sci. Technol. 1989;22(3):89-92.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v22_n3_p89_Mujica [ ]