Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour

[Image: see text] Different substrates have been implemented for the production of functional beverages. To avoid the presence of pathogens, beverages have been subjected to thermal treatments, such as sterilization or pasteurization, which can interfere with the physicochemical, rheological, functi...

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Detalles Bibliográficos
Autores principales: Pérez, Naella Sandivel Valencia, Ramírez-Sotelo, Guadalupe, Yáñez-Fernández, Jorge, Castro-Rodríguez, Diana C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10398844/
https://www.ncbi.nlm.nih.gov/pubmed/37546632
http://dx.doi.org/10.1021/acsomega.3c01761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10398844/
https://www.ncbi.nlm.nih.gov/pubmed/37546632
http://dx.doi.org/10.1021/acsomega.3c01761

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