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Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

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Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

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Hernández Carrión, M.; Varela Tomasco, PA.; Hernando Hernando, MI.; Fiszman Dal Santo, S.; Quiles Chuliá, MD. (2015). Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food. Food Science and Technology. 62(1):384-392. doi:10.1016/j.lwt.2014.10.063

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Título: Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
Persimmon is a good source of antioxidant compounds, such as carotenoids and tannins but it cannot be consumed throughout the whole year because it is a seasonal fruit. Therefore, it would be useful to prolong its shelf ...[+]
Palabras clave: Flash profile , Functionality , High hydrostatic pressure , Persimmon , Sensory properties
Derechos de uso: Cerrado
Fuente:
Food Science and Technology. (issn: 0023-6438 ) (eissn: 1096-1127 )
DOI: 10.1016/j.lwt.2014.10.063
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.lwt.2014.10.063
Agradecimientos:
The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02) and to the Universitat Politecnica de Valencia (UPV) (2010-08) for the FPI grant given ...[+]
Tipo: Artículo

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