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Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process

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Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process

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Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2015). Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process. Food Science and Technology International. 22(3):203-212. https://doi.org/10.1177/1082013215585417

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Title: Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process
Author: Igual Ramo, Marta García Martínez, Eva María Camacho Vidal, Mª Mar Martínez Navarrete, Nuria
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Fruits are widely revered for their micronutrient properties. They serve as a primary source of vitamins and minerals as well as of natural phytonutrients with antioxidant properties. Jam constitutes an interesting ...[+]
Subjects: Grapefruit , Microwave , Vitamins , Organic acids , Carotenoids , Storage , Phenols , Osmotic dehydration
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013215585417
Publisher:
Sage
Publisher version: http://dx.doi.org/10.1177/1082013215585417
Project ID:
info:eu-repo/grantAgreement/MEC//AGL2005-05994/ES/ESTABILIDAD DE LOS COMPUESTOS FUNCIONALES DE LAS FRUTAS DURANTE SU PROCESADO/
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994.
Type: Artículo

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