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Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

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Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

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Agudelo-Sterling, C.; Igual Ramo, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2016). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Science and Technology International. 23(1):61-74. doi:10.1177/1082013216658368

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/99730

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Title: Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the ...[+]
Subjects: Freeze-drying , Spray drying , Vitamin C , Phenols , Carotenoids , Antioxidant capacity
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013216658368
Publisher:
SAGE Publications
Publisher version: https://doi.org/10.1177/1082013216658368
Thanks:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors thank the Ministerio de Economia y Competitividad for the financial support ...[+]
Type: Artículo

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