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Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante"

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Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante"

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Hernández Carrión, M.; Vázquez Gutiérrez, JL.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2014). Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante". Journal of Food Science. 79(1):1-7. doi:10.1111/1750-3841.12321

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/102612

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Title: Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante"
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate ...[+]
Subjects: Bioactive compounds , High hydrostatic pressure , Microstructure , Pasteurization , Persimmon
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/1750-3841.12321
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/1750-3841.12321
Thanks:
The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02-02) and to the Univ. Politecnica de Valencia (UPV) for the FPI grant given to Maria Hernandez ...[+]
Type: Artículo

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