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Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

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Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

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Peinado Pardo, I.; Rosa Barbosa, EM.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM. (2013). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry. 138(1):621-629. doi:10.1016/j.foodchem.2012.09.104

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67633

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Title: Influence of processing on the volatile profile of strawberry spreads made with isomaltulose
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] A new strawberry spread formulated with fructose and isomaltulose (replacing sucrose partially or totally) and a high percentage of fruit was developed in line with the new trend of healthier products. This work studies ...[+]
Subjects: Strawberry , Healthy fruit spread , Isomaltulose , Volatile profile , Aroma
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2012.09.104
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodchem.2012.09.104
Thanks:
Authors would like to thank Direccion General de Investigacion del Ministerio de Ciencia y Tecnologia (AGL2008-01745/ALI) as well as the Universitat Politecnica de Valencia for the financial support given to this investigation.[+]
Type: Artículo

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