Evolución de compuestos bioactivos y de la calidad de un smoothie funcional de zanahoria durante su vida comercial

  1. Formica Oliveira, A.C
  2. Martínez-Hernández, Ginés Benito
  3. Gómez di Marco, Perla Azucena
  4. Artés Calero, Francisco
  5. Artés Hernández, Francisco de Asís
Buch:
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
  1. Artés Hernández, Francisco (dir. congr.)
  2. Fernández Hernández, Juan Antonio (dir. congr.)
  3. Calatrava Leyva, Javier (coord.)
  4. Alarcón Cabañero, Juan José (dir. congr.)
  5. Cos Terrer, José (dir. congr.)
  6. Aguayo Giménez, Encarnación (dir. congr.)

Verlag: Universidad Politécnica de Cartagena

ISBN: 978-84-16325-29-0

Datum der Publikation: 2017

Seiten: 20-24

Kongress: Workshop on Agri-Food Research for young researchers (5. 2016. Cartagena)

Art: Konferenz-Beitrag

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Zusammenfassung

Carrots occupy the sixth place among the list of most consumed vegetables, although the content of the bioactive compounds phenolic acids is almost the lowest one. The phenolic/antioxidant levels of carrots may be greatly enhanced with a pre-enrichment incubation with different postharvest abiotic stresses. Accord ...

Fuente de los datos: Dialnet