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Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

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Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

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Borsini, AA.; Llavata-Cabrero, B.; Umaña, M.; Carcel, JA. (2021). Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature. Foods. 10(2):1-13. https://doi.org/10.3390/foods10020459

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183111

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Title: Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature
Author: Borsini, Ariel A. Llavata-Cabrero, Beatriz Umaña, Mónica Carcel, Juan A.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The reuse of food industry by¿products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize ...[+]
Subjects: Phenolic content , Antioxidant capacity , Vitamin C , Alcohol insoluble residue , Swelling capacity , Fat absorption capacity , Water retention
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods10020459
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods10020459
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C42/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR: INTENSIFICACION DE PROCESOS Y EVALUACION DE SOSTENIBILIDAD/
info:eu-repo/grantAgreement/INIA//RTA2015-00060-C04-03/
info:eu-repo/grantAgreement/INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA //RTA2015-00060-C04-02//REVALORIZACION INTEGRAL DE SUBPRODUCTOS EN FUNCION DE SUS USOS POTENCIALES: METODOLOGIAS Y ESTRATEGIAS DE ESTABILIZACION PARA LA OPTIMIZACION DEL APROVECHAMIENTO INTEGRAL DE SUBPRODUCTOS/
Thanks:
This research was funded by INIA (Spain)-ERDF, grant number RTA2015-00060-C04-02 and RTA2015-00060-C04-03; Science and Innovation Ministry of Spain and grant number PID2019106148RR-C42. The APC was funded by the Science ...[+]
Type: Artículo

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