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dc.contributor.author | Burca, Cristina | es_ES |
dc.contributor.author | Seguí, Lucía | es_ES |
dc.contributor.author | Betoret, Noelia | es_ES |
dc.contributor.author | Barrera, Cristina | es_ES |
dc.date.accessioned | 2019-03-05T07:51:13Z | |
dc.date.available | 2019-03-05T07:51:13Z | |
dc.date.issued | 2018-09-07 | |
dc.identifier.isbn | 9788490486887 | |
dc.identifier.uri | http://hdl.handle.net/10251/117662 | |
dc.description.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 (30 days), both the lactobacillus viability and the total flavonoids content decreased. Trehalose adition (10% by weight) to the impregnation liquid and/or its homogenization at 100 MPa accelerated the loss of cell viability but delayed flavonoids degradation and promoted an increase in the amount of phenols and total antioxidants. | es_ES |
dc.format.extent | 8 | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Editorial Universitat Politècnica de València | es_ES |
dc.relation.ispartof | IDS 2018. 21st International Drying Symposium Proceedings | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Drying | es_ES |
dc.subject | Dehydration | es_ES |
dc.subject | Dewatering | es_ES |
dc.subject | Emerging technologies | es_ES |
dc.subject | Products quality | es_ES |
dc.subject | Process control | es_ES |
dc.subject | Environmental | es_ES |
dc.subject | Evaporation | es_ES |
dc.subject | Sublimation | es_ES |
dc.subject | Diffusion | es_ES |
dc.subject | Energy | es_ES |
dc.subject | Intensification | es_ES |
dc.subject | L. salivarius spp. salivarius | es_ES |
dc.subject | Homogenization | es_ES |
dc.subject | Trehalose | es_ES |
dc.subject | Freeze-drying | es_ES |
dc.subject | Antioxidants | es_ES |
dc.title | Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage | es_ES |
dc.type | Capítulo de libro | es_ES |
dc.type | Comunicación en congreso | es_ES |
dc.identifier.doi | 10.4995/IDS2018.2018.7880 | |
dc.rights.accessRights | Abierto | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | OCS | es_ES |
dc.relation.conferencename | 21st International Drying Symposium | es_ES |
dc.relation.conferencedate | Septiembre 11-14, 2018 | es_ES |
dc.relation.conferenceplace | Valencia, Spain | es_ES |
dc.relation.publisherversion | http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7880 | es_ES |
dc.description.upvformatpinicio | 1139 | es_ES |
dc.description.upvformatpfin | 1146 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.relation.pasarela | OCS\7880 | es_ES |