Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“The present study investigated the influence of air temperature on the drying kinetics, color, rehydration, total volatile basic nitrogen (TVBN), antioxidant capacity and texture of osmosed jumbo squid fillets during convective dehydration at 50, 60, 70, 80 and 90 °C.”
air temperature → influences → drying kinetics of osmo-treated jumbo squid
“A total of 11 strains of moderately halophilic histamine-producing bacteria isolated from fermented squid liver sauce were studied phenotypically, genotypically, and phylogenetically.”
Tetragenococcus muriaticus → is isolated from → fermented squid liver sauce
“higher-quality dried squid shreds can be prepared by microwave vacuum drying in a shorter time compared with the traditional methods of sun drying and hot air drying”
microwave vacuum drying → prepares → dried squid shreds
“The characterization by ICP of the raw material confirmed the significant absence of calcium carbonate”
calcium carbonate → absent in → squid pens