Show simple item record

dc.contributor.authorVenzke Klug, Tâmmila 
dc.contributor.authorCollado Marín, Elena 
dc.contributor.authorMartínez Hernández, Ginés Benito 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2020-05-08T07:23:48Z
dc.date.available2020-05-08T07:23:48Z
dc.date.issued2018
dc.identifier.citationVenzke Klug, T., Collado, E., Martínez-Hernández, G. B., Artés, F., & Artés-Hernández, F. (2018). Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.9445es_ES
dc.identifier.issn0022-5142
dc.description.abstractKale is a vegetable with high contents of health–promoting compounds although its consumption as a beverage is highly limited due to its bitter flavour. Nonetheless, the bitter flavour of Brassicas may be masked by sweetening. Then, the effects of different stevia extracts (CTRL, S0.5 (g L–1), S1.25 and S2.5), added to an innovative kale beverage presentation, were studied on the kale juice spheres quality during 7 days at 5ºC. Kale juice spheres were produced with a double spherification technique, which allowed to obtain hydrogel spheres with high mechanical resistance.es_ES
dc.description.sponsorshipThe authors express their gratitude to CNPq (Council for Scientific and Technological Development, Brazil) for a doctoral grant (232758/2014−0) made to Tâmmila Venzke Klug. The authorsare grateful to S.G. Hasa for her skillful technical assistance. The authors are also grateful to Sakata Seeds Ibérica SLU and to Sacoje SCL for providing the plant material.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherSociety of Chemical Industryes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleEffect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf lifees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectBrassica oleracea var. sabellica Les_ES
dc.subjectStevia rebaudiana bertonies_ES
dc.subjectReady–to– eates_ES
dc.subjectSpherificationes_ES
dc.subjectGlucosinolateses_ES
dc.subjectIsothiocyanateses_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.identifier.urihttp://hdl.handle.net/10317/8527
dc.identifier.doi10.1002/jsfa.9445
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.9445
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.funderConselho Nacional de Desenvolvimento Científico e Tecnológicoes_ES
dc.contributor.funderSacoje SCLes_ES
dc.contributor.funderSakata Seeds Ibérica SLUes_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