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Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

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Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

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Zuluaga, C.; Martínez, A.; Fernández, J.; López-Baldó, J.; Quiles Chuliá, MD.; Rodrigo, D. (2016). Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage. Innovative Food Science & Emerging Technologies. 37:10-17. https://doi.org/10.1016/j.ifset.2016.07.023

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Title: Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage
Author: Zuluaga, C. Martínez, A. Fernández, J. López-Baldó, J. Quiles Chuliá, Mª Desamparados Rodrigo, D.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The optimal high pressure processing treatments (200 400 MPa, 5 15 min) of a pasty matrix of bee-pollen mixed with peptone water (1.5 g/mL) and bee-pollen added to a pineapple juice-based beverage matrix (0 10% (w/v)) ...[+]
Subjects: Bee-pollen , Preservation , Quality , Microbiology , Carotenoids , Bioactive compounds
Copyrigths: Reserva de todos los derechos
Source:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2016.07.023
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ifset.2016.07.023
Project ID:
UNAL/AGL 2013-48993-C2-2-R
Thanks:
The authors thank the Colombian Administrative Department of Science, Technology and Innovation (COLCIENCIAS) and the Research Direction of Universidad Nacional de Colombia for their support, project AGL 2013-48993-C2-2-R ...[+]
Type: Artículo

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