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Aceptabilidad del zumo de pomelo en función del procesado

Perera Pérez, Paloma Candelaria (Universitat Politècnica de València, 2016-09-07)

[ES] En este trabajo se pretende estudiar el efecto del procesado en algunas propiedades físicas y sensoriales de zumos de pomelo. Por una parte se obtendrá zumo a partir de pomelo en polvo, obtenido por atomización y por ...
Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2011-04)

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...
Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit

Martínez Navarrete, Nuria; Camacho Vidal, Mª Mar; Agudelo-Sterling, Claudia; Salvador Alcaraz, Ana (John Wiley & Sons, 2018)

[EN] BACKGROUND The acceptability of grapefruit juice obtained from rehydrated freeze-dried and spray-dried fruit was studied and compared with that of natural freshly squeezed juice and that of a commercial juice. The ...

Mostrando ítems 1-3 de 3