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Design of the process of obtaining a freeze-dried orange puree. Formulation, freeze-drying variables, and storage conditions

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Design of the process of obtaining a freeze-dried orange puree. Formulation, freeze-drying variables, and storage conditions

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Silva Espinoza, MA. (2021). Design of the process of obtaining a freeze-dried orange puree. Formulation, freeze-drying variables, and storage conditions [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/170354

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Title: Design of the process of obtaining a freeze-dried orange puree. Formulation, freeze-drying variables, and storage conditions
Author: Silva Espinoza, Marilú Andrea
Director(s): Martínez Navarrete, Nuria
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2021-06-17
Issued date:
Abstract:
[ES] La industria alimentaria ha mostrado un enorme interés por desarrollar nuevos productos a base de fruta con el fin de satisfacer la demanda saludable y sostenible de productos alimentarios de los consumidores. En este ...[+]


[CA] La indústria alimentària ha mostrat un enorme interés per desenvolupar nous productes a base de fruita amb la finalitat de satisfer la demanda saludable i sostenible de productes alimentaris dels consumidors. En aquest ...[+]


[EN] Food industries have showed a huge interest in developing new fruit-based products to satisfy the healthy and sustainable demand of food products by consumers. In this sense, offering a freeze-dried orange puree could ...[+]
Subjects: Biopolímeros , Snacks , Alimentos liofilizados , Liofilización , Freeze-drying , Orange , Biopolymers , Formulation , Storage conditions , Freeze drying food process , Freeze-dried orange
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/170354
Publisher:
Universitat Politècnica de València
Description: Tesis por compendio
Type: Tesis doctoral

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