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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. https://doi.org/10.1007/s11947-014-1315-9

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Título: Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
Autor: Benlloch Tinoco, María Igual Ramo, Marta Salvador Alcaraz, Ana Rodrigo Aliaga, María Dolores Martínez Navarrete, Nuria
Entidad UPV: 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
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Consumer perception , Bioactive compounds , Enzymes , Microorganisms , Microwave heating , Conventional heating
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-014-1315-9
Editorial:
Springer Verlag (Germany)
Versión del editor: https://dx.doi.org/10.1007/s11947-014-1315-9
Código del Proyecto:
info:eu-repo/grantAgreement/MICINN//AGL2010-22206-C02-01/ES/COMBINACION DE INGREDIENTES NATURALES Y TECNOLOGIAS NO TERMICAS EN LA ESTABILIZACION DE BEBIDAS DE ORIGEN VEGETAL. ASPECTOS MICROBIOLOGICOS, NUTRICIONALES Y FISICO-QUIMICOS/
info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/
Descripción: The final publication is available at link.springer.com
Agradecimientos:
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.
Tipo: Artículo

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