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High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

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High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

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Hernández Carrión, M.; Tárrega, A.; Hernando Hernando, MI.; Fiszman Dal Santo, S.; Quiles Chuliá, MD. (2014). High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality. Food and Function. 5:1250-1260. doi:10.1039/c3fo60625b

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72720

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Title: High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
Author: Hernández Carrión, María Tárrega, Amparo Hernando Hernando, Mª Isabel Fiszman Dal Santo, Susana Quiles Chuliá, Mª Desamparados
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive ...[+]
Subjects: INSTRUMENTAL COLOR , ROJO-BRILLANTE , ORANGE JUICE , FRUIT CV , CAROTENOIDS , PROTEINS , MICROSTRUCTURE , INACTIVATION , ASTRINGENCY , MICROSCOPY
Copyrigths: Cerrado
Source:
Food and Function. (issn: 2042-650X )
DOI: 10.1039/c3fo60625b
Publisher:
Royal Society of Chemistry
Publisher version: https://dx.doi.org/10.1039/c3fo60625b
Thanks:
The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02) and the Universitat Politecnica de Valencia (UPV) for the FPI grant given to Maria Hernandez ...[+]
Type: Artículo

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