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dc.contributor.author | Camacho Vidal, Mª Mar![]() |
es_ES |
dc.contributor.author | Silva Espinoza, Marilú Andrea![]() |
es_ES |
dc.contributor.author | Martínez-Navarrete, Nuria![]() |
es_ES |
dc.date.accessioned | 2023-10-05T18:01:41Z | |
dc.date.available | 2023-10-05T18:01:41Z | |
dc.date.issued | 2022-03 | es_ES |
dc.identifier.issn | 1935-5130 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/197771 | |
dc.description.abstract | [EN] By offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 +/- 4, 189 +/- 4, 118 +/- 3 mu m) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner's and Carr's indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity. | es_ES |
dc.description.sponsorship | Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This study is financially supported by the Ministerio de Economia, Industria y Competitividad of Spain through the Project AGL 2017-89251-R (AEI/FEDER-UE). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Springer-Verlag | es_ES |
dc.relation.ispartof | Food and Bioprocess Technology | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Angle of repose | es_ES |
dc.subject | Bulk and tapped densities | es_ES |
dc.subject | Wettability | es_ES |
dc.subject | Viscosity | es_ES |
dc.subject | Vitamin C | es_ES |
dc.subject | Flavonoids | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1007/s11947-022-02773-9 | es_ES |
dc.relation.projectID | 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/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Camacho Vidal, MM.; Silva Espinoza, MA.; Martínez-Navarrete, N. (2022). Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. Food and Bioprocess Technology. 15(3):683-692. https://doi.org/10.1007/s11947-022-02773-9 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1007/s11947-022-02773-9 | es_ES |
dc.description.upvformatpinicio | 683 | es_ES |
dc.description.upvformatpfin | 692 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 15 | es_ES |
dc.description.issue | 3 | es_ES |
dc.relation.pasarela | S\455449 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
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dc.subject.ods | 08.- Fomentar el crecimiento económico sostenido, inclusivo y sostenible, el empleo pleno y productivo, y el trabajo decente para todos | es_ES |