Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed
Impacte
Scholar |
Altres documents de l'autoria: Sánchez-Bel, Paloma; Romojaro, Ana; Egea, Isabel; Pretel, Maria Teresa
Metadades
Mostra el registre complet de l'elementcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/2508
comunitat-uji-handle3:10234/6999
comunitat-uji-handle4:
INVESTIGACIONAquest recurs és restringit
http://dx.doi.org/10.1016/j.lwt.2014.06.017 |
Metadades
Títol
Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processedData de publicació
2015Editor
ElsevierISSN
0023-6438Tipus de document
info:eu-repo/semantics/articleVersió de l'editorial
http://www.sciencedirect.com/science/article/pii/S0023643814003703Paraules clau / Matèries
Resum
Wild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional ... [+]
Wild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional properties. The addition of WEP to orange juice (OJ) and kiwifruit cremogenate (KC) does not affect, or it can even improve, some parameters of consumer's acceptance, although the mixtures increasing sweetness and intensifying the matrix colour without changing the tone are the best valued. The beverages minimally processed with higher TSS were the matrices fortified with Q. ballota, the same that were considered sweetest by the judges. The addition of WEP to OJ did not significantly change the levels of vitamin C (ascorbic acid plus dehydroascorbic acid). The addition of R. canina and S. minor increased the content of phenolic compounds and antioxidant capacity in both matrices (OJ and KC) in more than 30%. Beverages with a high interest for consumers and with high antioxidant properties have been obtained. [-]
Publicat a
SANCHEZ-BEL, Paloma, et al. Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed. LWT-Food Science and Technology, 2015, vol. 62, no 1, p. 830-837.Drets d'accés
Copyright © Elsevier B.V.
http://rightsstatements.org/vocab/InC/1.0/
info:eu-repo/semantics/restrictedAccess
http://rightsstatements.org/vocab/InC/1.0/
info:eu-repo/semantics/restrictedAccess
Apareix a les col.leccions
- CAMN_Articles [568]