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dc.contributor.authorCastillejo Montoya, Noelia 
dc.contributor.authorMartínez-Hernández, Ginés Benito 
dc.contributor.authorLozano Guerrero, Antonio José 
dc.contributor.authorPedreño Molina, Juan Luis 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorAguayo Giménez, Encarnación Pilar 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2018-03-02T07:31:50Z
dc.date.available2018-03-02T07:31:50Z
dc.date.issued2017-09
dc.identifier.citationCASTILLEJO MONTOYA, Noelia et al. Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage. En: Journal of the Science of Food and Agriculture, sep., 2017es_ES
dc.identifier.issn0022-5142
dc.description.abstractBackground: The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at 5 or 15 °C were studied. Such results were compared to conventional pasteurization (CP; 90 °C for 45 s) while unheated fresh blended samples were used as control (CTRL). Results: A procedure was developed to predict the temperature distribution in samples inside the MW oven with the help of numerical tools. MW-treated samples showed the highest sulforaphane formation after 20 days, regardless of the storage temperature, while its content was 2-fold reduced in CP samples. Storage of the smoothie at 5 °C is crucial for maximizing the levels of the bioactive compound S-methyl cysteine sulphoxide. Conclusion: The proposed MW treatment can be used by the food industry to obtain an excellent homogeneous heating of a green smoothie product retaining high levels of bioactive compounds during subsequent retail/domestic storage up to one month at 5 °C.es_ES
dc.description.sponsorshipThe authors are grateful to Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R and FEDER for financial support. We are also grateful to M. Otón for his skillful technical assistancees_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherSociety of Chemical Industryes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights© 2017 Society of Chemical Industryes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleMicrowave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectThermal processinges_ES
dc.subjectDielectric propertieses_ES
dc.subjectGlucosinolateses_ES
dc.subjectIsothiocyanateses_ES
dc.identifier.urihttp://hdl.handle.net/10317/6703
dc.contributor.investgroupGrupo de Postrecolección y Refrigeración (GPR‐UPCT)es_ES
dc.identifier.doi10.1002/jsfa.8665
dc.identifier.urlhttp://onlinelibrary.wiley.com/doi/10.1002/jsfa.8665/pdf
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/submittedVersiones_ES
dc.relation.projectIDAGL2013-48830-C2-1-Res_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.funderMinisterio de Economía, Industria y Competitividades_ES
dc.contributor.funderFondo Europeo de Desarrollo Regional‏


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