Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Miguel Ángel, Cubero"'
Autor:
Mercè Balcells, Montse Llovera, Ramon Canela-Garayoa, Alexis Marsol-Vall, Antoni Delpino-Rius, Jordi Eras, Miguel Ángel Cubero
Publikováno v:
Food Research International. 111:1-10
Here we analysed the content of primary and secondary metabolites in nine types of industrially processed fibres derived from the juice industry. Specifically, we examined fibre from: apple, peach, and pear, as non-citrus fruits; the peel and flesh o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc39142a481d22c6d68caddc831b07eb
https://doi.org/10.1016/j.foodres.2018.05.001
https://doi.org/10.1016/j.foodres.2018.05.001
Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
Publikováno v:
Journal of Food Science. 82:44-52
The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3336d1dcc46e052cd353702b7bb6e380
https://doi.org/10.1111/1750-3841.13575
https://doi.org/10.1111/1750-3841.13575
Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
Autor:
Gary, Dobson, Gordon J, McDougall, Derek, Stewart, Miguel Ángel, Cubero, Reijo O, Karjalainen
Publikováno v:
Journal of food science. 82(1)
The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::342c92d49fcde4436699b3b116e5484a
https://pubmed.ncbi.nlm.nih.gov/27918614
https://pubmed.ncbi.nlm.nih.gov/27918614
Autor:
Ramon Canela-Garayoa, Anna Canela-Xandri, Mercè Balcells, Miguel Ángel Cubero, Gemma Villorbina
Publikováno v:
Recercat. Dipósit de la Recerca de Catalunya
instname
Repositorio Abierto de la UdL
Universitad de Lleida
instname
Repositorio Abierto de la UdL
Universitad de Lleida
Here we studied the modification of fibres derived from the fruit juice industry to prepare new value-added ingredients. These by-products are usually composted or used as animal feed. In this regard, fibres from apple, peach, and citrus fruit were e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3015619114b8edb6c5070b6ce430d1a
http://hdl.handle.net/10459.1/60189
http://hdl.handle.net/10459.1/60189
