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Quality stability assessment of a strawberry-gel product during storage

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Quality stability assessment of a strawberry-gel product during storage

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Martín-Esparza, M.; Escriche Roberto, MI.; Penagos, L.; Martínez Navarrete, N. (2011). Quality stability assessment of a strawberry-gel product during storage. Journal of Food Process Engineering. 34(2):204-223. doi:10.1111/j.1745-4530.2008.00349.x

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Título: Quality stability assessment of a strawberry-gel product during storage
Autor:
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration ...[+]
Palabras clave: Anthocyanin content , Ascorbic acids , Carrageenans , Formulated products , Functional properties , Gel matrix , Gel products , Osmotic solutions , Osmotic treatment , Soluble solids , Stability assessment , Surface colors , Volatile profile , Water activity , Anthocyanins , Citric acid , Fruits , Gels , Ketones , Organic acids , System stability , Mechanical properties , Fragaria x ananassa
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/j.1745-4530.2008.00349.x
Editorial:
Wiley
Versión del editor: https://dx.doi.org/10.1111/j.1745-4530.2008.00349.x
Agradecimientos:
The authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for financial support throughout the projects AGL2002-01793 and AGL 2005-05994.
Tipo: Artículo

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