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Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit

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Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit

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Martínez Navarrete, N.; Camacho Vidal, MM.; Agudelo-Sterling, C.; Salvador Alcaraz, A. (2018). Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit. Journal of the Science of Food and Agriculture. 99(1):244-252. https://doi.org/10.1002/jsfa.9166

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/124686

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Title: Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Embargo end date: 2020-01-15
Abstract:
[EN] BACKGROUND The acceptability of grapefruit juice obtained from rehydrated freeze-dried and spray-dried fruit was studied and compared with that of natural freshly squeezed juice and that of a commercial juice. The ...[+]
Subjects: Grapefruit juice , Powdered grapefruit , Freeze-drying , Spray-drying , Rehydration , Sensory acceptability
Copyrigths: Embargado
Source:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.9166
Publisher:
John Wiley & Sons
Publisher version: http://doi.org/10.1002/jsfa.9166
Description: This is the peer reviewed version of the following article: Martínez Navarrete, Nuria, Camacho Vidal, Mª Mar, Agudelo-Sterling, Claudia, Salvador Alcaraz, Ana. (2018). Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit.Journal of the Science of Food and Agriculture, 99, 1, 244-252. DOI: 10.1002/jsfa.9166, which has been published in final form at http://doi.org/10.1002/jsfa.9166. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving
Thanks:
The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103. We would also like to thank to Mike Bennet for assistance in correcting the English manuscript.[+]
Type: Artículo

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