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Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract
| dc.contributor.author | Meneses Quinchia, Diana Lorena |
| dc.contributor.author | Ruiz Pardo, Ruth Yolanda |
| dc.contributor.author | Hernández Yáñez, Eduard |
| dc.contributor.author | Moreno Moreno, Fabián Leonardo |
| dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
| dc.date.accessioned | 2020-12-10T13:57:33Z |
| dc.date.available | 2022-03-01T01:28:06Z |
| dc.date.issued | 2021-03 |
| dc.identifier.citation | Meneses, D. [et al.]. Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract. "Journal of food engineering", Març 2021, vol. 293, núm. March. |
| dc.identifier.issn | 0260-8774 |
| dc.identifier.uri | http://hdl.handle.net/2117/334232 |
| dc.description.abstract | Tea is the third most consumed beverage in the world. It has bioactive compounds that provide health benefits; for that reason, concentrating this product is a good alternative for different industries. Block freeze-concentration is a technology with the potential to be used to concentrate food solutions, preserving functional compounds. The aim of this work was to study the effect of block freeze-concentration on the total solids content, catechin content, polyphenol content, antioxidant activity and sensorial profile of green tea. |
| dc.description.sponsorship | This research was funded by the Universidad de La Sabana under the project ING-178-2016. |
| dc.language.iso | eng |
| dc.publisher | Elsevier |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
| dc.subject.lcsh | Green tea |
| dc.subject.other | Cryoconcentration |
| dc.subject.other | Tea |
| dc.subject.other | Catechins |
| dc.subject.other | Sensory |
| dc.subject.other | Antioxidant activity |
| dc.title | Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract |
| dc.type | Article |
| dc.subject.lemac | Te verd |
| dc.identifier.doi | 10.1016/j.jfoodeng.2020.110381 |
| dc.relation.publisherversion | https://www.sciencedirect.com/science/article/abs/pii/S0260877420304672 |
| dc.rights.access | Open Access |
| local.identifier.drac | 29964446 |
| dc.description.version | Postprint (updated version) |
| local.citation.author | Meneses, D.; Ruiz Pardo, Ruth Yolanda; Hernandez, E.; Moreno, F. |
| local.citation.publicationName | Journal of food engineering |
| local.citation.volume | 293 |
| local.citation.number | March |
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