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dc.contributor.author | AGUDELO-STERLING, CLAUDIA | es_ES |
dc.contributor.author | Igual Ramo, Marta | es_ES |
dc.contributor.author | Camacho Vidal, Mª Mar | es_ES |
dc.contributor.author | Martínez Navarrete, Nuria | es_ES |
dc.date.accessioned | 2018-03-26T04:22:12Z | |
dc.date.available | 2018-03-26T04:22:12Z | |
dc.date.issued | 2016 | es_ES |
dc.identifier.issn | 1082-0132 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/99730 | |
dc.description.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 bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids. Moreover, all of the edible part of the fruit is used in this case, so a greater quantity of healthy compounds is preserved and by-product generation is avoided. Adding about 6 g water, 4 g Arabic gum and 0.6 g bamboo fibre/100 g grapefruit pulp is recommended before freeze-drying. | es_ES |
dc.description.sponsorship | 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 given through the Project AGL 2012-39103. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | SAGE Publications | es_ES |
dc.relation.ispartof | Food Science and Technology International | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Freeze-drying | es_ES |
dc.subject | Spray drying | es_ES |
dc.subject | Vitamin C | es_ES |
dc.subject | Phenols | es_ES |
dc.subject | Carotenoids | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1177/1082013216658368 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | 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. https://doi.org/10.1177/1082013216658368 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1177/1082013216658368 | es_ES |
dc.description.upvformatpinicio | 61 | es_ES |
dc.description.upvformatpfin | 74 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 23 | es_ES |
dc.description.issue | 1 | es_ES |
dc.relation.pasarela | S\315548 | es_ES |
dc.contributor.funder | Ministerio de Economía, Industria y Competitividad | es_ES |