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Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage

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Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage

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Burca, C.; Seguí, L.; Betoret, N.; Barrera, C. (2018). Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1139-1146. https://doi.org/10.4995/IDS2018.2018.7880

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117662

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Title: Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage
Author:
Issued date:
Abstract:
[EN] This research developed an apple snack with potential probiotic effect (> 107 CFU/g) by combining vacuum impregnation with Lactobacillus salivarius spp. salivarius (CECT 4063) and freeze-drying. Throughout storage ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , L. salivarius spp. salivarius , Homogenization , Trehalose , Freeze-drying , Antioxidants
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7880
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7880
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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