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Development of dried functional foods: stabilization of orange pulp powder by addition of biopolymers

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Development of dried functional foods: stabilization of orange pulp powder by addition of biopolymers

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Pacheco, C.; García Martínez, EM.; Moraga Ballesteros, G.; Piña, J.; Nazareno, MA.; Martínez-Navarrete, N. (2020). Development of dried functional foods: stabilization of orange pulp powder by addition of biopolymers. Powder Technology. 362:11-16. https://doi.org/10.1016/j.powtec.2019.11.116

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Title: Development of dried functional foods: stabilization of orange pulp powder by addition of biopolymers
Author: Pacheco, Consuelo García Martínez, Eva María Moraga Ballesteros, Gemma Piña, Juliana Nazareno, Mónica A. Martínez-Navarrete, Nuria
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The production of powdered food is an increasingly important industry due to the high stability and easy handling of those products. The aim of this work was to evaluate the effect of the addition of gum arabic in ...[+]
Subjects: Polyphenols , Vitamin C , Antioxidant capacity , Citrus fruits , Freeze-drying , Stability
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Powder Technology. (issn: 0032-5910 )
DOI: 10.1016/j.powtec.2019.11.116
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.powtec.2019.11.116
Project ID:
info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/
Thanks:
Authors want to acknowledge the Ministerio de Economia y Competitividad and Fondo Europeo de Desarrollo Regional for the financial support given throughout the Project AGL2012-39103. Dr. Consuelo Pacheco thanks the Erasmus ...[+]
Type: Artículo

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