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dc.contributor.authorMiano, Alberto Claudio
dc.contributor.authorRojas, Meliza Lindsay
dc.date.accessioned2023-10-18T12:56:00Z
dc.date.available2023-10-18T12:56:00Z
dc.date.issued2023-03-31
dc.identifier.citationMiano, A. C., & Rojas, M. L. (2023). Engineering strategies for food fortification. Current Opinion in Food Science, 51(June 2023), 101033. https://doi.org/10.1016/j.cofs.2023.101033es_PE
dc.identifier.other.es_PE
dc.identifier.urihttps://hdl.handle.net/11537/34576
dc.descriptionEl texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.es_PE
dc.description.abstractThis opinion paper discusses how process engineering can be used for food fortification. The time of food processing can be utilized to incorporate nutrients into food with low nutritional benefits. Latest works have been proposing approaches to incorporate nutrients during osmotic dehydration, hydration, and cooking. Further, other works recommended using pretreatment time to add important components into food, such as minerals, vitamins, and bioactive compounds. Emerging technologies such as ultrasound and high hydrostatic pressure were recommended to accelerate the process. All recently published works have demonstrated the increment of nutrient content in the final products, but few of them analyzed their bioavailability, stability, or nutrient location in food. Therefore, there are still requirements for further studies, which are stated in the present work.es_PE
dc.formatapplication/pdfes_PE
dc.language.isospaes_PE
dc.publisherElsevier Ltdes_PE
dc.rightsinfo:eu-repo/semantics/closedAccesses_PE
dc.sourceUniversidad Privada del Nortees_PE
dc.sourceRepositorio Institucional - UPNes_PE
dc.subjectÍngeniería de procesoses_PE
dc.subjectFortificación de alimentoses_PE
dc.subjectProcesamiento de los alimentoses_PE
dc.titleEngineering strategies for food fortificationes_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.publisher.countryPEes_PE
dc.identifier.journalCurrent Opinion in Food Sciencees_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00es_PE
dc.description.sedeTrujillo San Isidroes_PE
dc.identifier.doihttps://doi.org/10.1016/j.cofs.2023.101033


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