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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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dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Tárrega, Amparo es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Fiszman Dal Santo, Susana es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.date.accessioned 2016-10-25T09:43:03Z
dc.date.available 2016-10-25T09:43:03Z
dc.date.issued 2014-06
dc.identifier.issn 2042-650X
dc.identifier.uri http://hdl.handle.net/10251/72720
dc.description.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 compounds but it is a seasonal fruit that cannot be consumed throughout the year. The aim of this work was to compare the HHP and pasteurization treatments to formulate milk-based beverages containing this carotenoid rich ingredient and to evaluate their performance in these beverages. The carotenoid and tannin contents of persimmon were determined and the microstructure and rheology of the new milk-based persimmon beverages were examined. The results showed that HHP treatment favoured the release of carotenoids from the fruit matrix and precipitation of the tannins. The milk-based beverages prepared with the high-pressure persimmon presented the best rheological properties because unlike the untreated and pasteurized persimmon milk-based beverages, they did not form a gel-like structure or separate out. es_ES
dc.description.sponsorship 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 Carrion. The authors also thank the 'Agrupacion Nacional de Exportacion de Cooperativas Citricolas' (ANECOOP) for supply of the samples. Moreover, the authors wish to thank Mary Georgina Hardinge for assistance with the English manuscript. en_EN
dc.language Inglés es_ES
dc.publisher Royal Society of Chemistry es_ES
dc.relation Spanish Ministry of Science and Innovation AGL2011-30064-C02 es_ES
dc.relation Universitat Politecnica de Valencia (UPV) es_ES
dc.relation.ispartof Food and Function es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject INSTRUMENTAL COLOR es_ES
dc.subject ROJO-BRILLANTE es_ES
dc.subject ORANGE JUICE es_ES
dc.subject FRUIT CV es_ES
dc.subject CAROTENOIDS es_ES
dc.subject PROTEINS es_ES
dc.subject MICROSTRUCTURE es_ES
dc.subject INACTIVATION es_ES
dc.subject ASTRINGENCY es_ES
dc.subject MICROSCOPY es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1039/c3fo60625b
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1039/c3fo60625b es_ES
dc.description.upvformatpinicio 1250 es_ES
dc.description.upvformatpfin 1260 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 5 es_ES
dc.relation.senia 267296 es_ES


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