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New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

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New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

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Hernández Carrión, M.; Sanz, MT.; Hernando Hernando, MI.; Llorca Martínez, ME.; Fiszman Dal Santo, S.; Quiles Chuliá, MD. (2015). New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study. European Food Research and Technology. 240(6):1187-1202. doi:10.1007/s00217-015-2422-1

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/65156

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Title: New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study
Author:
UPV Unit: Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be ...[+]
Subjects: Functionality , Microstructure , Rheology , Sensory perception , Red pepper , White sauce
Copyrigths: Cerrado
Source:
European Food Research and Technology. (issn: 1438-2377 ) (eissn: 1438-2385 )
DOI: 10.1007/s00217-015-2422-1
Publisher:
Springer Verlag
Publisher version: http://dx.doi.org/10.1007/s00217-015-2422-1
Thanks:
The authors wish to acknowledge the Spanish Ministry of Science and Innovation for their financial support (Project AGL2011-30064-C02-02) and to the Universitat Politecnica de Valencia (UPV) for the FPI grant awarded to ...[+]
Type: Artículo

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