Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31834

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends


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Title:
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Authors:
Fernández-López, Juana
Botella Martínez, Carmen María  
Navarro Rodríguez de Vera, Casilda
Sayas-Barberá, Estrella  
Viuda-Martos, Manuel  
Sánchez-Zapata, Elena
Pérez-Alvarez, José Angel  
Editor:
MDPI
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2020-12
URI:
https://hdl.handle.net/11000/31834
Abstract:
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, di...  Ver más
Keywords/Subjects:
Vegetable
Soups
Bioactive compounds
Convenience foods
Healthy foods
Innovation
Type of document:
info:eu-repo/semantics/article
Access rights:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI:
https://doi.org/10.3390/plants9121769
Appears in Collections:
Artículos Tecnología Agroalimentaria



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