Show simple item record

dc.contributor.authorCastillejo Montoya, Noelia 
dc.contributor.authorMartínez-Hernández, Ginés Benito 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2016-02-22T13:20:11Z
dc.date.available2016-02-22T13:20:11Z
dc.date.issued2015-12-24
dc.identifier.citationCASTILLEJO MONTOYA, Noelia et al. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds. En: Journal of Food Science and Technology. [Mysore] : Association of Food Scientists & Technologists, India 2015. p. 1-12. ISSN: 0975-8402es_ES
dc.identifier.issn0975-8402
dc.description.abstractTwo fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherAssociation of Food Scientists & Technologistses_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleRed fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compoundses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectVitamin Ces_ES
dc.subjectLycopenees_ES
dc.subjectChlorophyllses_ES
dc.subjectBioactive compoundses_ES
dc.subjectFibrees_ES
dc.subjectBeverageses_ES
dc.identifier.urihttp://hdl.handle.net/10317/5307
dc.contributor.investgroupPostharvest and Refrigeration Groupes_ES
dc.identifier.doi10.1007/s13197-015-2143-2
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.relation.projectIDMINECO) Project AGL2013-48830-C2-1-R and FEDER UPCA13-2E-1653 for financial support
dc.subject.unesco31 Ciencias Agrariases_ES


Files in this item

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España