TY - JOUR 
A1 - Venzke Klug, Tâmmila
AU - Collado Marín, Elena
AU - Martínez Hernández, Ginés Benito
AU - Artés Calero, Francisco
AU - Artés Hernández, Francisco de Asís
T1 - Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
Y1 - 2018
SN - 0022-5142
UR - http://hdl.handle.net/10317/8527
AB - Kale 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.
KW - Tecnología de los Alimentos
KW - Brassica oleracea var. sabellica L
KW - Stevia rebaudiana bertoni
KW - Ready–to– eat
KW - Spherification
KW - Glucosinolates
KW - Isothiocyanates
KW - 3309 Tecnología de Los Alimentos
LA - eng
PB - Society of Chemical Industry
ER -