Mostrar el registro sencillo del ítem
Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds
dc.contributor.author | Castillejo Montoya, Noelia | |
dc.contributor.author | Martínez-Hernández, Ginés Benito | |
dc.contributor.author | Gómez di Marco, Perla Azucena | |
dc.contributor.author | Artés Calero, Francisco | |
dc.contributor.author | Artés Hernández, Francisco de Asís | |
dc.date.accessioned | 2016-02-22T13:20:11Z | |
dc.date.available | 2016-02-22T13:20:11Z | |
dc.date.issued | 2015-12-24 | |
dc.identifier.citation | CASTILLEJO 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: 0975-8402 | es_ES |
dc.identifier.issn | 0975-8402 | |
dc.description.abstract | Two 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.format | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Association of Food Scientists & Technologists | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.title | Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.subject | Vitamin C | es_ES |
dc.subject | Lycopene | es_ES |
dc.subject | Chlorophylls | es_ES |
dc.subject | Bioactive compounds | es_ES |
dc.subject | Fibre | es_ES |
dc.subject | Beverages | es_ES |
dc.identifier.uri | http://hdl.handle.net/10317/5307 | |
dc.contributor.investgroup | Postharvest and Refrigeration Group | es_ES |
dc.identifier.doi | 10.1007/s13197-015-2143-2 | |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es_ES |
dc.relation.projectID | MINECO) Project AGL2013-48830-C2-1-R and FEDER UPCA13-2E-1653 for financial support | |
dc.subject.unesco | 31 Ciencias Agrarias | es_ES |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
-
Artículos [1713]
Redes sociales