Impacto des uso de tecnologías no térmicas sobre distintos parámetros nutricionales y de calidad en alimentos líquidos. / Non-thermal technologies impact on nutritional and quality parameters in liquid foods.
In the last decade have appeared in the Spanish market new products based on mixtures of fruit juices and milk as well as beverages mixtures of fruit and/or vegetables, which have a good acceptance by consumers and with a high nutritional value largely due to its high content in bioactive compounds...
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| Format: | Doctoral Thesis |
| Language: | Multiple |
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Universitat de València
2011
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| Online Access: | http://hdl.handle.net/10803/78996 http://nbn-resolving.de/urn:isbn:9788437082059 |