Buscar en RiuNet

Listar

Mostrando ítems 1-3 de 3

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Borsini, Ariel A.; Llavata-Cabrero, Beatriz; Umaña, Mónica; Carcel, Juan A. (MDPI AG, 2021-02)

[EN] The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize ...
Influencia de la temperatura de secado en las características antioxidantes y las propiedades de la fibra de magaya de sidra

Torres López, Rita María (Universitat Politècnica de València, 2021-01-05)

[ES] La sidra se produce a partir de la fermentación del extracto obtenido a presión de diferentes variedades de manzana. El residuo sólido de dicho proceso se denomina magaya y actualmente no tiene un uso rentable. Sin ...
Study of the puffing process of amaranth seeds by dielectric spectroscopy

Castro Giráldez, Marta; Fito Suñer, Pedro José; Prieto, J. M.; Andrés Grau, Ana María; Fito Maupoey, Pedro (Elsevier, 2012-05)

[EN] Amaranth (Amaranth spp) is considered a pseudocereal with valuable nutritional characteristics. Amaranth grain is commonly used in cereal industry as expanded product obtained from the puffing operation. In this work, ...

Mostrando ítems 1-3 de 3