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Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

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Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

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Uscanga, MA.; Salvador Alcaraz, A.; Camacho Vidal, MM.; Martínez-Navarrete, N. (2021). Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice. International Journal of Food Science & Technology. 56(10):5409-5416. https://doi.org/10.1111/ijfs.15086

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182614

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Title: Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice
Author: Uscanga, Mariana Aziyadé Salvador Alcaraz, Ana Camacho Vidal, Mª Mar Martínez-Navarrete, Nuria
UPV Unit: 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
Issued date:
Embargo end date: 2022-10-31
Abstract:
[EN] Freeze-drying is a good alternative means of obtaining fruit products, with a significant amount of thermolabile bioactive compounds. Despite the excellent benefits, this method provides the dehydrated product, and ...[+]
Subjects: Antioxidant capacity , Crispness , Powder flowability , Total carotenoids , Total phenols , Vitamin C
Copyrigths: Embargado
Source:
International Journal of Food Science & Technology. (issn: 0950-5423 )
DOI: 10.1111/ijfs.15086
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/ijfs.15086
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89251-R/ES/IMPACTO DE LAS CONDICIONES DE LIOFILIZACION EN LA CALIDAD DE PRODUCTOS DE FRUTA. INFLUENCIA DE LA MATRIZ/
Thanks:
The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2017-89251-R (AEI/FEDER-UE). Mariana A. Uscanga Ramos wishes to thank Mexican Consejo Nacional de Ciencia ...[+]
Type: Artículo

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