Estudio del enriquecimiento de manzana con prebióticos, probióticos y componentes antioxidantes provenientes de zumo de mandarina por impregnación a vacío para el desarrollo de aperitivos altamente funcionales y con bajo contenido calórico
[EN] The present research is framed in the development of two proposals of appetizers as alternatives to existing commercial products, some with negative consequences for health. In a first stage, we studied the feasibility of the vacuum impregnation (IV) technique to incorporate oligofructose (Oraf...
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| Format: | Doctoral Thesis |
| Language: | Spanish |
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Universitat Politècnica de València
2016
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| Online Access: | http://hdl.handle.net/10251/63241 |