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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

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Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders. European Food Research and Technology. 247(5):1125-1132. https://doi.org/10.1007/s00217-021-03693-2

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/184372

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Title: Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders
Author: Igual Ramo, Marta García-Segovia, Purificación Martínez-Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Abstract:
[EN] Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in ...[+]
Subjects: Resistant maltodextrin , Colour , Microstructure , Spray drying , Orange juice
Copyrigths: Reserva de todos los derechos
Source:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-021-03693-2
Publisher:
Springer-Verlag
Publisher version: https://doi.org/10.1007/s00217-021-03693-2
Type: Artículo

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