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dc.contributor.authorMorales de la Peña, Mariana
dc.contributor.authorWelti-Chanes, Jorge
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-09-22T09:00:24Z
dc.date.available2016-09-22T09:00:24Z
dc.date.issued2016
dc.identifier.issn2306-5710
dc.identifier.urihttp://hdl.handle.net/10459.1/57831
dc.description.abstractEating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. It is well known that fruit juices, milk and soymilk possess high concentrations of antioxidant and bioactive substances. Hence, the development of these functional beverages is a potential way to take advantage of their nutritional properties and exotic flavors that could attract the interest of consumers. At the same time, application of the right preservation treatment is of high relevance in order to obtain safe products with convenient shelf life and high concentration of health-related compounds. This fact represents a great challenge that scientists and technologists are currently facing. Today, novel preservation processes such as high hydrostatic pressure (HHP), high intensity pulsed electric fields (HIPEF) and ultrasound (US), among others, are being evaluated as an alternative to heat pasteurization, obtaining promising results. Hence, this review gathers the most relevant information about the development of mixed beverages containing fruit juices and milk or soymilk. Furthermore, the advantages and drawbacks of the application of non-thermal treatments for functional beverages’ preservation with high content of bioactive compounds are also mentioned.ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/beverages2020014ca_ES
dc.relation.ispartofBeverages, 2016, vol. 2, núm. 2, p. 1-12ca_ES
dc.rightscc-by (c) Morales de la Peña, et al., 2016ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectFunctional beveragesca_ES
dc.subjectMixed beveragesca_ES
dc.subjectNon-thermal processingca_ES
dc.subjectHigh hydrostatic pressureca_ES
dc.subjectHigh intensity pulsed electric fieldsca_ES
dc.subjectUltrasoundca_ES
dc.subjectAntioxidant propertiesca_ES
dc.subject.otherSucs de fruitaca_ES
dc.subject.otherAliments -- Conservacióca_ES
dc.titleApplication of novel processing methods for greater retention of functional compounds in fruit-based beveragesca_ES
dc.typearticleca_ES
dc.identifier.idgrec024662
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/beverages2020014


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cc-by (c) Morales de la Peña, et al., 2016
Except where otherwise noted, this item's license is described as cc-by (c) Morales de la Peña, et al., 2016