Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

This work aimed to study the effect of three drying methods, namely sun-drying (SD) (T = 32 °C), continuous convective drying (CCD) (T = 35 ± 2 °C) and interval starting accessibility Drying (ISAD) (T = 35 ± 2 °C) with an active time of 30 s (t(on)) and a tempering time of 60 s (t(off)), on selected...

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Detalles Bibliográficos
Autores principales: Zioud, Amira, Hajji, Wafa, Lobón, Sandra, Joy, Margalida, Bertolin, Juan R., Smeti, Samir, Chabbouh, Meriem, Bellagha, Sihem, Essid, Ines
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606977/
https://www.ncbi.nlm.nih.gov/pubmed/37893730
http://dx.doi.org/10.3390/foods12203837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606977/
https://www.ncbi.nlm.nih.gov/pubmed/37893730
http://dx.doi.org/10.3390/foods12203837

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