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
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
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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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