Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern-Reference-Cited by-同舟云学术

Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern

Published:2020-06-24 Issue:8 Volume:13 Page:1368-1379
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Uscanga Mariana A.,Camacho María del Mar,Salgado Marco A.,Martínez-Navarrete Nuria^ORCID

Funder

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Consejo Nacional de Ciencia y Tecnología

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-020-02485-y.pdf

Reference54 articles.

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2. AENOR (1986). Instant dried milk. Determination of dispersibility and wettability. UNE 34849:1986. Madrid: AENOR.

3. AOAC. (1990). Official methods of analysis of AOAC international (15th ed.), Arlington, pp 1048–1049.

4. AOAC. (2000). Official methods of analysis of AOAC international (17th ed.). Arlington, pp 931–935.

5. Atgié, M., Garrigues, J. C., Chennevière, A., Masbernat, O., & Roger, K. (2019). Gum Arabic in solution: composition and multi-scale structures. Food Hydrocolloids, 91, 319–330. https://doi.org/10.1016/j.foodhyd.2019.01.033 .

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