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Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(Elsevier, 2018-06)
Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ...
Characterization And Evaluation Of Stability Of Bioactive Compounds In Fruit Smoothies
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
(Elsevier Science, 2019-05)
This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 ...
Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment
(Sage Publications Ltd, 2017-01-01)
Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% ...
Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
(Elsevier Science, 2020-01)
This study aims to assess beet leaves extracts (BLE) potential for fruit and vegetable smoothie enrichment and/or preservation. BLE presented a total phenolic content (TPC: 132.43 ± 1.51 g kg−1 dry weight (DW) basis) and ...
Green Smoothie
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2018-02-19)
La presente investigación sustenta la viabilidad del Proyecto Empresarial Green Smoothie que ha identificado un atractivo modelo de negocio basado en la elaboración y comercialización de jugos batidos denominados Smoothies, ...
Produção de smoothie com polpas de morango e banana desidratadas em leito de espumaSmoothie production with dried strawberry and banana pulp in foam mat
(Universidade Estadual Paulista (Unesp), 2016)
Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies
(Elsevier, 2020-09)
Little research has been published on emotional responses evoked by completely new, innovative food products. The objectives of the present study were 1) to assess the emotional response to new products (fruit and vegetable ...
Produção de smoothie com polpas de morango e banana desidratadas em leito de espuma
(Universidade Estadual Paulista (UNESP), 2016)
Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
(Institute of Food Science & Technology, 2019-10-31)
This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria ...