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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor.author | Moreno Moreno, Fabián Leonardo |
dc.contributor.author | Quintanilla Carvajal, M. X. |
dc.contributor.author | Sotelo, L. I. |
dc.contributor.author | Osorio, C. |
dc.contributor.author | Raventós Santamaria, Mercè |
dc.contributor.author | Hernández Yáñez, Eduard |
dc.date | 2015 |
dc.identifier.citation | Moreno, F., Quintanilla, M., Sotelo, L., Osorio, C., Raventos, M., Hernandez, E. Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract. "Journal of food engineering", 2015, vol. 166, p. 64-71. |
dc.identifier.citation | 0260-8774 |
dc.identifier.citation | 10.1016/j.jfoodeng.2015.05.018 |
dc.identifier.uri | http://hdl.handle.net/2117/83611 |
dc.language.iso | eng |
dc.publisher | Elsevier |
dc.relation | http://www.sciencedirect.com/science/article/pii/S0260877415002307 |
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 |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
dc.subject | Coffee--Composition |
dc.subject | Coffee concentration |
dc.subject | Volatiles Cryoconcentration |
dc.subject | Sensory evaluation |
dc.subject | Ice morphology |
dc.subject | Cafè -- Anàlisi sensorial |
dc.title | Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract |
dc.type | info:eu-repo/semantics/submittedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |