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Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

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Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

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Betoret Valls, ME.; Calabuig Jiménez, L.; Patrignani, F.; Lanciotti, R.; Dalla Rosa, M. (2016). Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms. Food Science and Technology. 85:418-422. https://doi.org/10.1016/j.lwt.2016.10.036

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Title: Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms
Author: Betoret Valls, María Ester Calabuig Jiménez, Laura Patrignani, Fancesca Lanciotti, Rosalba Dalla Rosa, Marco
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and ...[+]
Subjects: Functional foods , Probiotic , Homogenization , Cell hydrophobicity
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2016.10.036
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.lwt.2016.10.036
Project ID:
info:eu-repo/grantAgreement/EC/FP7/626643/EU/Study of Structure-Property-Process relations in real functional FOODs/
Thanks:
This research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors also acknowledge the Universitat Politecnica de Valencia FPI 2014 programme.
Type: Artículo

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