- -

Effect of particle size of blueberry pomace powder on its properties

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of particle size of blueberry pomace powder on its properties

Show simple item record

Files in this item

dc.contributor.author Calabuig Jiménez, Laura es_ES
dc.contributor.author Barrera Puigdollers, María Cristina es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.date.accessioned 2019-03-07T07:42:43Z
dc.date.available 2019-03-07T07:42:43Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117781
dc.description.abstract [EN] Producing dried powders from blueberry pomace allows to reduce its environmental impact and gives value to this waste material. This work aims to evaluate the effect of particle size (fine or coarse) of blueberry pomace dried at 70 ºC on its fibre content and main physicochemical properties, including antiradical capacity, total phenols and anthocyanins content, hydration and emulsifying properties. The effect of storage on antioxidant properties was also evaluated. Results showed a significant effect of particle size on fibre content and consequently, on water retention, holding and emulsifying capacity of the powder. Neither phenols nor anthocyanins were affected by particle size or storage time. es_ES
dc.description.sponsorship Authors thank the predoctoral contract of the Universitat Politècnica de València. 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 Blueberry pomace es_ES
dc.subject Powders es_ES
dc.subject Fibre es_ES
dc.subject Antioxidant properties es_ES
dc.title Effect of particle size of blueberry pomace powder on its properties es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7879
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Calabuig Jiménez, L.; Barrera Puigdollers, MC.; Seguí Gil, L.; Betoret Valls, N. (2018). Effect of particle size of blueberry pomace powder on its properties. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1131-1138. https://doi.org/10.4995/IDS2018.2018.7879 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/7879 es_ES
dc.description.upvformatpinicio 1131 es_ES
dc.description.upvformatpfin 1138 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7879 es_ES
dc.contributor.funder Universitat Politècnica de València


This item appears in the following Collection(s)

Show simple item record