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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor.author | Moreno, F.L. |
dc.contributor.author | Raventós Santamaria, Mercè |
dc.contributor.author | Hernández Yáñez, Eduard |
dc.contributor.author | Ruiz, Y. |
dc.date | 2014 |
dc.identifier.citation | Moreno, F., Raventos, M., Hernandez, E., Ruiz, Y. Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds. "Journal of food engineering", 2014, vol. 120, p. 158-166. |
dc.identifier.citation | 0260-8774 |
dc.identifier.citation | 10.1016/j.jfoodeng.2013.07.034 |
dc.identifier.uri | http://hdl.handle.net/2117/99826 |
dc.language.iso | eng |
dc.publisher | Elsevier |
dc.relation | https://www.journals.elsevier.com/journal-of-food-engineering |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana |
dc.subject | Coffee--Processing |
dc.subject | Cryoconcentration Solute yield Coffee Chlorogenic acids Antioxidant activity |
dc.subject | Cafè |
dc.title | Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |