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Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

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Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

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Hinestroza-Córdoba, LI.; Duarte-Serna, S.; Seguí Gil, L.; Barrera Puigdollers, C.; Betoret Valls, N. (2020). Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods. 9(6):1-16. https://doi.org/10.3390/foods9060723

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Title: Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
Author: Hinestroza-Córdoba, Leidy Indira Duarte-Serna, Stevens Seguí Gil, Lucía Barrera Puigdollers, Cristina Betoret Valls, Noelia
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study ...[+]
Subjects: Fruit by-products , Lulo bagasse powder , Dehydration , Fiber , Antioxidant properties , Carotenoids
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods9060723
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods9060723
Project ID:
info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049/
Thanks:
This research and APC were funded by Generalitat Valenciana, Project AICO/2017/'049.
Type: Artículo

References

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