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Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

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Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

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Benlloch Tinoco, M.; Igual Ramo, M.; Salvador Alcaraz, A.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2014). Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree. Food and Bioprocess Technology. 7(11):3282-3292. doi:10.1007/s11947-014-1315-9

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75659

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Title: Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional ...[+]
Subjects: Consumer perception , Bioactive compounds , Enzymes , Microorganisms , Microwave heating , Conventional heating
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-014-1315-9
Publisher:
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s11947-014-1315-9
Description: The final publication is available at link.springer.com
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch.
Type: Artículo

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