Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed
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Scholar |
Otros documentos de la autoría: Sánchez-Bel, Paloma; Romojaro, Ana; Egea, Isabel; Pretel, Maria Teresa
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Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/2508
comunitat-uji-handle3:10234/6999
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http://dx.doi.org/10.1016/j.lwt.2014.06.017 |
Metadatos
Título
Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processedFecha de publicación
2015Editor
ElsevierISSN
0023-6438Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://www.sciencedirect.com/science/article/pii/S0023643814003703Palabras clave / Materias
Resumen
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. [-]
Publicado en
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.Derechos de acceso
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