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dc.contributor.author | Martínez-Martí, Joana![]() |
es_ES |
dc.contributor.author | Panu ková, Kristýna![]() |
es_ES |
dc.contributor.author | Larrea Santos, Virginia![]() |
es_ES |
dc.contributor.author | Bleha, Roman![]() |
es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados![]() |
es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel![]() |
es_ES |
dc.date.accessioned | 2024-06-05T18:16:29Z | |
dc.date.available | 2024-06-05T18:16:29Z | |
dc.date.issued | 2023-10 | es_ES |
dc.identifier.issn | 2213-3291 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/204738 | |
dc.description.abstract | [EN] Clementine by-products are an important source of dietary fiber, which has different technofunctional properties depending on its chemical composition and structure. These properties can be modified through different treatments. In this work, the impact of treatments such as hot air drying (HAD), homogenization (HOM), freeze drying (FD), and extrusion (EXT) was evaluated on the structure and technofunctional properties of clementine by-products' powders, to promote their use as ingredients in food development as a way of valorization. The structure of by-products was studied using microscopy (Light Microscopy and Field Emission Scanning Electron Microscopy) and vibrational spectroscopic (FTIR and FT-Raman) techniques. The technofunctional properties, water and oil holding capacities, water solubility, swelling capacity, and emulsifying capacity, as well as particle size were evaluated. HOM and EXT showed a more stratified and porous structure than HAD and FD. FTIR and FT-Raman showed that the by-products mainly comprised pectin and cellulose. Regarding technofunctional properties, HOM powders had high water retention and swelling capacities, and good emulsifying capacity even when using high amounts of oil in an emulsion (75 %). FD powders showed the highest oil retention capacity and EXT powders the highest water solubility. | es_ES |
dc.description.sponsorship | This research was funded by grant (RTI2018-099738-B-C22) funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and grant (FPU19/03803) funded by MCIN/AEI/10.13039/501100011033 and by "ESF Investing in your future". The authors want to thank Phillip Bentley for his assistance in correcting the manuscript's English. The authors acknowledge the donation of citrus pomace from the Zumos Valencianos del Mediterraneo S.L.com pany. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier BV | es_ES |
dc.relation.ispartof | Food Structure | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Pomace | es_ES |
dc.subject | Emulsion | es_ES |
dc.subject | Valorization | es_ES |
dc.subject | Citrus | es_ES |
dc.subject | Powde | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foostr.2023.100346 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/ //FPU19%2F03803//AYUDA PREDOCTORAL FPU-MARTINEZ MARTI. PROYECTO: DESARROLLO DE OLEOGELES BASADOS EN HIDROCOLOIDES DE ALTA ESTABILIDAD FÍSICA, QUÍMICA Y ESTRUCTURAL/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI//PRE2019-089188//ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA, ESTRUCTURAL Y/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | 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. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Martínez-Martí, J.; Panu Ková, K.; Larrea Santos, V.; Bleha, R.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2023). Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products. Food Structure. 38. https://doi.org/10.1016/j.foostr.2023.100346 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foostr.2023.100346 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 38 | es_ES |
dc.relation.pasarela | S\498801 | es_ES |
dc.contributor.funder | European Social Fund | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | MINISTERIO DE UNIVERSIDADES E INVESTIGACION | es_ES |