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dc.creatorRodríguez San Martín, Beatrizes_ES
dc.date.accessioned2016-11-15T10:30:35Z
dc.date.available2020-06-01T23:00:11Z
dc.date.issued2015
dc.identifier.urihttps://hdl.handle.net/2454/22671
dc.description.abstractIn the last years the consumption of dairy-free products has increased meaningfully. However, they still show some limitations in fully replacing dairy products due to a high glycemic index, low protein content or inappropriate sensory properties The present study has established a new protocol for the elaboration of almond milk, free of artificial additives, with a high lipid, protein and fiber content, and maintaining its stability over five days. Almond milk was subjected to different conservation and reconstitution processes, studying its stability and physicochemical properties. It has been determined that the combination of freeze drying as a preservation method, plus a reconstitution process by ultrasounds, allows to obtain an almond milk physically stable over thirteen days, keeping its initial optical and nutritional properties.es_ES
dc.format.mimetypeapplication/pdfen
dc.language.isospaen
dc.subjectAlmond milkes_ES
dc.subjectDairy freees_ES
dc.subjectFreeze dryinges_ES
dc.subjectNutritional contentes_ES
dc.subjectEmulsion stabilityes_ES
dc.titleEstudio para la mejora de la elaboración y conservación de leche de almendraes_ES
dc.typeTrabajo Fin de Máster/Master Amaierako Lanaes
dc.typeinfo:eu-repo/semantics/masterThesisen
dc.contributor.affiliationEscuela Técnica Superior de Ingenieros Agrónomoses_ES
dc.contributor.affiliationNekazaritza Ingeniarien Goi Mailako Eskola Teknikoaeu
dc.description.degreeMáster Universitario en Tecnología y Calidad en las Industrias Agroalimentarias por la Universidad Pública de Navarraes_ES
dc.description.degreeNekazaritzako Elikagaien Industrietako Teknologiako eta Kalitateko Unibertsitate Masterra Nafarroako Unibertsitate Publikoaneu
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.embargo.terms2020-06-01es_ES
dc.contributor.advisorTFEMaté Caballero, Juanes_ES
dc.contributor.advisorTFEFernández Pan, Idoyaes_ES
dc.contributor.advisorTFEMizote, T.es_ES


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