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Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves

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Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves

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Periche Santamaría, A.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Escriche Roberto, MI. (2015). Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves. Food Chemistry. 172:1-6. doi:10.1016/j.foodchem.2014.09.029

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/60317

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Title: Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The application of different drying conditions (hot air drying at 100 degrees C and 180 degrees C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and ...[+]
Subjects: Steviol glycosides , Antioxidants , Total phenols , Total flavonoids , Freeze drying , Shade drying , Hot air drying
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2014.09.029
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2014.09.029
Thanks:
The authors thank the Universitat Politecnica de Valencia (Spain) (for funding the project PAID 2011-ref: 2012 and the PhD scholarship), and the Generalitat Valenciana (Spain) (for the project GV/2013/029).
Type: Artículo

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