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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

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Mesa, J.; Hinestroza-Córdoba, LI.; Barrera Puigdollers, C.; Seguí Gil, L.; Betoret, E.; Betoret Valls, N. (2020). High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules. 25(14):1-19. https://doi.org/10.3390/molecules25143305

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Título: High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
Autor: Mesa, José Hinestroza-Córdoba, Leidy Indira Barrera Puigdollers, Cristina Seguí Gil, Lucía Betoret, Ester Betoret Valls, Noelia
Entidad UPV: 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
Fecha difusión:
Resumen:
[EN] Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food ...[+]
Palabras clave: High homogenization pressure , Food functionality , Bioactive components , Agri-food waste , Sustainability
Derechos de uso: Reconocimiento (by)
Fuente:
Molecules. (issn: 1420-3049 )
DOI: 10.3390/molecules25143305
Editorial:
MDPI AG
Versión del editor: https://doi.org/10.3390/molecules25143305
Código del Proyecto:
info:eu-repo/grantAgreement/COLCIENCIAS//BPIN 2013000100284/
info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049/
Agradecimientos:
This research and APC were funded by Generalitat Valenciana, Project AICO/2017/049. The authors thank the research project "Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Chocó" BPIN 2013000100284 ...[+]
Tipo: Artículo

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