Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice-Reference-Cited by-同舟云学术

Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

Published:2021-05-16 Issue:10 Volume:56 Page:5409-5416
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Uscanga Mariana A.¹²,Salvador Ana³^ORCID,Camacho María del Mar¹^ORCID,Martínez‐Navarrete Nuria¹^ORCID

Affiliation:

1. Departamento de Tecnología de Alimentos Grupo de Investigación e Innovación Alimentaria Universitat Politècnica de València Valencia 46022 Spain

2. Departamento de Ingeniería de Alimentos Instituto Tecnológico de Veracruz Veracruz 91897 México

3. Departamiento de Ciencia de los Alimentos Grupo de las Propiedades físicas y sensoriales de alimentos y ciencia del consumidor Instituto de Agroquímica y Tecnología de Alimentos Valencia 46980 Spain

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15086

Reference25 articles.

1. Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

2. The effects of freeze-drying process parameters on Broiler chicken breast meat

3. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration

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