Auteur Betoret, N.
Documents disponibles écrits par cet auteur (5)
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Fito, P., Auteur ; LeMaguer, M., Auteur ; Betoret, N., Auteur |Food quality and safety are the main concerns of consumers and the principal target of the food industry processes. The concept of “food process engineering for product quality” has been arising in the last years with the aim of designing and co[...]
Article : texte imprimé
Application of SAFES (systematic approach to food engineering systems) methodology to apple candying
Barrera, C., Auteur ; Betoret, N., Auteur ; Heredia, A., Auteur |The application of a vacuum pulse for a specified time before long term osmotic dehydration has been proposed to obtain candied fruits at mild temperatures, thus maintaining the characteristic attributes of fresh fruits. Information about main c[...]
Article : texte imprimé
Betoret, N., Auteur ; A. Andrès, Auteur ; Segui, L., Auteur |SAFES methodology has been specifically designed to describe and analyze foods, operations and processes systematically. It is based on the multicomponent and polyphasic character of foods, requires establishing simplificative hypothesis and it [...]
Article : texte imprimé
Heredia, A., Auteur ; A. Andrès, Auteur ; Betoret, N., Auteur |SAFES methodology was applied to cod process where three matrix of changes were defined corresponding to the three main stages of the process. Due to insufficient experimental data to completely build the matrix, some related hypotheses were nec[...]
Article : texte imprimé
Chenoll, C., Auteur ; Betoret, N., Auteur ; Fito, P. J., Auteur |In the meat industry there are some processes like drying or storage of salted meat products in which the knowledge of water sorption phenomena in salted proteins could be very useful. The sorption and desorption of most salted products is a sin[...]
