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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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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


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