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Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement

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Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement

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Igual Ramo, M.; Contreras Monzón, CI.; Martínez Navarrete, N. (2014). Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement. Food Science and Technology. 56(1):200-206. doi:10.1016/j.lwt.2013.10.038

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/61815

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Title: Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Alternative methods with which to obtain grapefruit jams have been applied. These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation ...[+]
Subjects: Microwaves , Osmotic dehydration , Bamboo fiber , Rheology , Colour
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2013.10.038
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.lwt.2013.10.038
Type: Artículo

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