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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. https://doi.org/10.1007/s00217-015-2422-1

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Título: New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study
Autor: Hernández Carrión, María Sanz, María Teresa Hernando Hernando, Mª Isabel Llorca Martínez, Mª Empar Fiszman Dal Santo, Susana Quiles Chuliá, Mª Desamparados
Entidad UPV: 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
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Functionality , Microstructure , Rheology , Sensory perception , Red pepper , White sauce
Derechos de uso: Cerrado
Fuente:
European Food Research and Technology. (issn: 1438-2377 ) (eissn: 1438-2385 )
DOI: 10.1007/s00217-015-2422-1
Editorial:
Springer Verlag
Versión del editor: http://dx.doi.org/10.1007/s00217-015-2422-1
Código del Proyecto:
info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES./
Agradecimientos:
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 ...[+]
Tipo: Artículo

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