Preservation of bioactive compounds and quality parameters of watermelon juice enriched with l-citrulline through short thermal treatment

L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteuriz...

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Autores:
Tipo de recurso:
Fecha de publicación:
2017
Institución:
Universidad de Bogotá Jorge Tadeo Lozano
Repositorio:
Expeditio: repositorio UTadeo
Idioma:
OAI Identifier:
oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/9255
Acceso en línea:
https://doi.org/10.1155/2017/3283054
http://hdl.handle.net/20.500.12010/9255
Palabra clave:
Preservation of bioactive
Quality parameters of watermelon
Sandía -- Investigaciones
Pasteurización
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