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Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

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Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

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Hinestroza-Córdoba, LI.; Barrera Puigdollers, C.; Seguí Gil, L.; Betoret Valls, N. (2021). Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.). Foods. 10(4):1-16. https://doi.org/10.3390/foods10040817

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182157

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Title: Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)
Author: Hinestroza-Córdoba, Leidy Indira Barrera Puigdollers, Cristina Seguí Gil, Lucía Betoret Valls, Noelia
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and ...[+]
Subjects: LC-mass spectrometry , Antioxidant capacity , Vacuum impregnation , Polyphenolic profile , Lulo fruit juice , Spermidine
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods10040817
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods10040817
Project ID:
info:eu-repo/grantAgreement/COLCIENCIAS//BPIN 2013000100284/
Thanks:
Authors thank the grant provided to Leidy I. Hinestroza by Technological University of Choco-Colombia [Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Choco. BPIN 2013000100284].
Type: Artículo

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