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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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dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García Martínez, Eva María es_ES
dc.contributor.author Camacho Vidal, Mª Mar es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2016-04-26T10:30:44Z
dc.date.available 2016-04-26T10:30:44Z
dc.date.issued 2015-04
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/62938
dc.description.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 way to preserve fruit. Traditionally, this product is obtained by intense heat treatment that may cause irreversible loss of these bioactive compounds responsible for the health-related properties of fruits. In this work, different grapefruit jams obtained by conventional, osmotic dehydration (OD) without thermal treatment and/or microwave (MW) techniques were compared in terms of their vitamin, organic acid and phytochemical content and their stability through three months of storage. If compared with heating, osmotic treatments lead to a greater loss of organic acids and vitamin C during both processing and storage. MW treatments permit jam to be obtained which has a similar nutritional and functional value than that obtained when using a conventional heating method, but in a much shorter time. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994. en_EN
dc.language Inglés es_ES
dc.publisher Sage es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Grapefruit es_ES
dc.subject Microwave es_ES
dc.subject Vitamins es_ES
dc.subject Organic acids es_ES
dc.subject Carotenoids es_ES
dc.subject Storage es_ES
dc.subject Phenols es_ES
dc.subject Osmotic dehydration es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013215585417
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2005-05994/ES/ESTABILIDAD DE LOS COMPUESTOS FUNCIONALES DE LAS FRUTAS DURANTE SU PROCESADO/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1177/1082013215585417 es_ES
dc.description.upvformatpinicio 203 es_ES
dc.description.upvformatpfin 212 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 307251 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
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