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Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

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Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

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Gonzalez-Zamora, F.; Igual Ramo, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2018). Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit. International Journal of Food Engineering. 14(5-6). https://doi.org/10.1515/ijfe-2017-0387

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/121390

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Title: Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit
Author: Gonzalez-Zamora, Freddy Igual Ramo, Marta Camacho Vidal, Mª Mar Martínez Navarrete, Nuria
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Spray-dried fruit powder may be an interesting alternative for the purposes of promoting fruit consumption among consumers. The use of carrier agents is especially necessary for the production of spray-dried fruit ...[+]
Subjects: Grapefruit powder , Porosity , Yield , Luminosity , Chroma , Hue angle
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Engineering. (issn: 1556-3758 )
DOI: 10.1515/ijfe-2017-0387
Publisher:
Walter de Gruyter GmbH
Publisher version: http://doi.org/ 10.1515/ijfe-2017-0387
Project ID:
info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/
Thanks:
The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103. This mentioned received funding did not lead to any conflict of interests regarding the ...[+]
Type: Artículo

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