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dc.contributor.author | Diez-Sánchez, Elena![]() |
es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados![]() |
es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel![]() |
es_ES |
dc.date.accessioned | 2023-11-16T19:02:14Z | |
dc.date.available | 2023-11-16T19:02:14Z | |
dc.date.issued | 2023-08-18 | es_ES |
dc.identifier.issn | 8755-9129 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/199908 | |
dc.description.abstract | [EN] The demand for healthy products has led researchers and industry to develop sustainable foods with high nutritional properties. Berry pomace is a by-product from the juice industry, and a valuable source of bioactive compounds. Its composition allows it to be used as a functional ingredient with antioxidant and antimicrobial properties. Moreover, pomace possesses specific techno-functional properties that can lead to changes in the characteristics of the food where it is incorporated. The objective of this work is to collect current knowledge of composition, nutritional, and techno-functional properties of berry pomace, and its use as an ingredient in different foods | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Taylor & Francis | es_ES |
dc.relation.ispartof | Food Reviews International | es_ES |
dc.rights | Reconocimiento - No comercial (by-nc) | es_ES |
dc.subject | By-product | es_ES |
dc.subject | Valorization | es_ES |
dc.subject | Polyphenols | es_ES |
dc.subject | Dietary fiber | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Use of Berry Pomace to Design Functional Foods | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1080/87559129.2021.2010217 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/FP7/291766/EU | es_ES |
dc.rights.accessRights | Embargado | es_ES |
dc.date.embargoEndDate | 2024-08-18 | 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.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | es_ES |
dc.description.bibliographicCitation | Diez-Sánchez, E.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2023). Use of Berry Pomace to Design Functional Foods. Food Reviews International. 39(6):3204-3224. https://doi.org/10.1080/87559129.2021.2010217 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1080/87559129.2021.2010217 | es_ES |
dc.description.upvformatpinicio | 3204 | es_ES |
dc.description.upvformatpfin | 3224 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 39 | es_ES |
dc.description.issue | 6 | es_ES |
dc.relation.pasarela | S\456971 | es_ES |
dc.contributor.funder | INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA | es_ES |