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Jam processing and storage effects on b-carotene and flavonoids content in grapefruit

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Jam processing and storage effects on b-carotene and flavonoids content in grapefruit

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Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Jam processing and storage effects on b-carotene and flavonoids content in grapefruit. Journal of Functional Foods. 5(2):736-744. doi:10.1016/j.jf f.2013.01.019

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Title: Jam processing and storage effects on b-carotene and flavonoids content in grapefruit
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
Issued date:
Abstract:
[EN] Grapefruit phytochemicals (beta-carotene and flavonoids) stability after different jam processing was evaluated. Osmotic dehydration, microwave energy and conventional heating techniques have been used to obtain jam. ...[+]
Subjects: Grapefruit jam , Osmotic dehydration , Microwaves , Flavonoids , Beta-Carotene , Phytochemicals
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Functional Foods. (issn: 1756-4646 )
DOI: 10.1016/jjf f.2013.01.019
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jff.2013.01.019
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994.
Type: Artículo

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