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dc.contributor.authorSánchez Bel, Paloma 
dc.contributor.authorRomojaro Casado, Ana María 
dc.contributor.authorEgea Sánchez, María Isabel 
dc.contributor.authorPretel Pretel, María Teresa 
dc.date.accessioned2020-04-06T10:39:15Z
dc.date.available2020-04-06T10:39:15Z
dc.date.issued2015
dc.identifier.citationSanchez-Bel, P., Romojaro, A., Egea, I., & Pretel, M. T. (2015). Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed. LWT - Food Science and Technology, 62(1), 830–837. doi:10.1016/j.lwt.2014.06.017es_ES
dc.identifier.issn0023-6438
dc.description.abstractWild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional properties. The addition of WEP to orange juice (OJ) and kiwifruit cremogenate (KC) does not affect, or it can even improve, some parameters of consumer's acceptance, although the mixtures increasing sweetness and intensifying the matrix colour without changing the tone are the best valued. The beverages minimally processed with higher TSS were the matrices fortified with Q. ballota, the same that were considered sweetest by the judges. The addition of WEP to OJ did not significantly change the levels of vitamin C (ascorbic acid plus dehydroascorbic acid). The addition of R. canina and S. minor increased the content of phenolic compounds and antioxidant capacity in both matrices (OJ and KC) in more than 30%. Beverages with a high interest for consumers and with high antioxidant properties have been obtained.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.ispartofRecuperación de variedades infrautilizadas de frutales y de plantas comestibles silvestres para su uso en la alimentación modernaes_ES
dc.relation.urihttp://hdl.handle.net/10317/6348es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleWild edible plants as potential antioxidant or nutritional supplements for beverages minimally processedes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectWild edible plantses_ES
dc.subjectNutritional supplementes_ES
dc.subjectAntioxidant potentiales_ES
dc.subjectFruites_ES
dc.subjectMinimal processinges_ES
dc.identifier.urihttp://hdl.handle.net/10317/8451
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643814003703?via%3Dihub
dc.identifier.url10.1016/j.lwt.2014.06.017
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.unesco3309.14 Elaboración de Alimentoses_ES


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