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dc.contributor.authorRubio-Merino, Julia
dc.contributor.authorRubio-Hernandez, Francisco Jose 
dc.contributor.authorGomez-Merino, Ana Isabel 
dc.date.accessioned2017-09-12T09:24:38Z
dc.date.available2017-09-12T09:24:38Z
dc.date.created2017
dc.date.issued2017-09-12
dc.identifier.urihttp://hdl.handle.net/10630/14444
dc.description.abstractTwo of the most important food attributes for today´s fast-moving lifestyle are convenience and healthiness [1-2]. Fast-moving lifestyle specifically affects to elderly people, who are prone to bad-nutrition due to their dental status reducing the consumption of fruits and vegetables [3]. Smoothies are blended beverages, and good examples of convenient and healthy foods for helping to reduce this problem. So, they are gaining increasing market leverage in the beverage sector. Texture and rheological behaviour of foods can determine their acceptability. Therefore, added to nutritious features, smoothies must also account with outstanding mechanical properties. Stability of the products is also a main quality, which can be gained adding a small amount of stabiliser to beverage formulations. But, to avoid opposite effects, stabilisers addition should ameliorate the product texture.es_ES
dc.description.sponsorshipUniversidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.es_ES
dc.language.isoenges_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectProductos lácteos - Reologíaes_ES
dc.subject.otherRheologyes_ES
dc.subject.otherFoodses_ES
dc.subject.otherSmoothieses_ES
dc.titleRheological behaviour of fruit and milk-based smoothieses_ES
dc.typeinfo:eu-repo/semantics/conferenceObjectes_ES
dc.centroEscuela de Ingenierías Industrialeses_ES
dc.relation.eventtitleIBEREO2017es_ES
dc.relation.eventplaceValencia (España)es_ES
dc.relation.eventdate6 Septiembre 2017es_ES
dc.identifier.orcidhttp://orcid.org/0000-0002-0952-2476es_ES
dc.cclicenseby-nc-ndes_ES


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