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Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

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Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

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Noguerol-Meseguer, AT.; Igual Ramo, M.; Pagán Moreno, MJ. (2021). Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods. Foods. 10(5):1-19. https://doi.org/10.3390/foods10051017

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183109

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Title: Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods
Author: Noguerol-Meseguer, Ana Teresa Igual Ramo, Marta Pagán Moreno, Mª Jesús
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine ...[+]
Subjects: Vegetable fibers , Minerals , Antioxidant capacity , Gelling agent , Thickener
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods10051017
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods10051017
Project ID:
info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//FDEGENT%2F2018%2F014//AYUDA PLAN GENT PARA LA FORMACION DE DOCTORES: DESARROLLO PREPARADOS TEXTURIZANTES CLEAN LABEL/
Thanks:
A.T.N. received financial support from the Generalitat Valenciana (program FDEGENT 2018) for her research stay at the UPV.
Type: Artículo

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