On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick

Meat Science

Animal PhysiologyFood PhysicPhysiologyMeat QualityMeat Science +2

Modelling of vacuum osmotic dehydration of food

P. Fito

Journal of Food Engineering

Vacuum Osmotic DehydrationEngineeringDesiccationEnvironmental EngineeringFluid Mechanics +1

Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems

P. Fito, Ana Andrés, Amparo Chiralt, +1

Journal of Food Engineering

Deformation-relaxation PhenomenaPore StructureEngineeringPhysicsVacuum Treatments +12

Non-diffusional mechanisms occurring during vacuum osmotic dehydration

P. Fito, Rafael Royo Pastor

Journal of Food Engineering

Vacuum Osmotic DehydrationOsmotic StressOsmosisOsmoregulationBiophysics

THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION

Daniela Salvatori, Ana Andrés, Amparo Chiralt, +1

Journal of Food Process Engineering

EngineeringBotanyMechanical EngineeringAtmospheric PressureAgricultural Economics +16

Transport of salt and water during salting of cheese. 1. Analysis of the processes involved

T.J. Geurts, P. Walstra, H. Mulder

Socio-Environmental Systems Modeling

Food StructureFood EngineeringFood TechnologyHealth Sciences

Equilibrium in cellular food osmotic solution systems as related to structure.

José Manuel Barat Baviera, Amparo Chiralt, P. Fito

Journal of Food Science

Tissue EngineeringBiophysical ModelingEngineeringFood BiophysicsBiomedical Engineering +18

Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration

Peter Wilding, N. Hedges, Peter J. Lillford

Meat Science

Animal PhysiologyStorage TimePhysiologySalt-induced SwellingMeat Quality +4

Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation

M. Pavia, B. Güamis, A.J. Trujillo, +2

International Dairy Journal

Manchego-type CheeseHealth SciencesFood MicrostructureFood EngineeringBrine Vacuum Impregnation +3

Ripening control of Manchego type cheese salted by brine vacuum impregnation

B. Güamis, A.J. Trujillo, V. Ferragut, +3

International Dairy Journal

Food PreservationFood EngineeringBrine Vacuum ImpregnationFood TechnologyFood Safety +2