Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/5317

Effect of cultivar, maturation and processing on the chemical, functional and sensory properties of pomegranate fruit and juice


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Title:
Effect of cultivar, maturation and processing on the chemical, functional and sensory properties of pomegranate fruit and juice
Authors:
Nuncio Jáuregui, Paloma Nallely
Tutor:
Carbonell Barrachina, Ángel Antonio
Hernández García, Francisca
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2014-11
Abstract:
En años recientes, la granada (Punica granatum L.) ha adquirido una amplia aceptación debido a la creciente evidencia de que su consumo está asociado con propiedades beneficiosas para la salud. Durante la maduración y procesamiento del fruto se producen cambios significativos en las propiedades fisicoquímicas, compuestos fenólicos y actividad antioxidante. Estos cambios están influenciados por el cultivar, región de cultivo, técnicas de cultivo y etapas de maduración del fruto en la cosecha.
In recent years, the pomegranate (Punica granatum L.) has acquired wide acceptance due to the growing evidence that consumption is associated with beneficial health properties. During fruit ripening and manufacturing there are significant changes in the physicochemical, phenolic compositions and antioxidant activity. These changes are influenced by cultivar, growing region, cultivation techniques and ripening stage of the fruit at harvest.
Keywords/Subjects:
Granado
Alimentos funcionales
Percepción sensorial
Type of document:
application/pdf
Access rights:
info:eu-repo/semantics/openAccess
Appears in Collections:
Tesis doctorales - Ciencias e Ingenierías



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