Browsing Tecnologia dels Aliments by Author "Universitat de Lleida. Escola Tècnica Superior d'Enginyeria Agrària"

Now showing items 1-2 of 2

Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals

Olmedilla Alonso, Begoña; Granado Lorencio, Fernando; Ancos, Begoña de; Sánchez Moreno, Concepción; Martín Belloso, Olga; Blanco, Inmaculada; Herrero Barbudo, Carmen; Elez Martínez, Pedro; Plaza, Lucía; Cano, M. Pilar (Elsevier, 2021)

This study examined the effect of the intake of orange juice provided freshly squeezed (FS) or processed using low-temperature pasteurisation (LP), high-pressure processing (HPP), or pulsed electric field (PEF) treatment ...
Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

Méndez, D. A.; Fabra, M. J.; Odriozola Serrano, Isabel; Martín Belloso, Olga; Salvia Trujillo, Laura; López Rubio, A.; Martinez Abad, A. (Elsevier, 2022-02)

Persimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of ...