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Impact of resistant maltodextrin addition on the physico-chemical properties in pasteurised orange juice
ArticleAbstract: Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert pPalabras claves:Orange juice, Physico-chemical properties, prebiotic, Resistant maltodextrinAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusStability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage
ArticleAbstract: Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pPalabras claves:bioactive compounds, citrus juice, pasteurization, STORAGEAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus