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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. doi:10.1177/1082013215585417

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Título: Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process.
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Grapefruit , Microwave , Vitamins , Organic acids , Carotenoids , Storage , Phenols , Osmotic dehydration
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013215585417
Editorial:
Sage
Versión del editor: http://dx.doi.org/10.1177/1082013215585417
Agradecimientos:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994.
Tipo: Artículo

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