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Authordc.contributor.authorPrat del Río, María Loreto
Authordc.contributor.authorSaenz Hernández, Carmen Luisa
Admission datedc.date.accessioned2024-06-10T19:39:03Z
Available datedc.date.available2024-06-10T19:39:03Z
Publication datedc.date.issued2024
Cita de ítemdc.identifier.citationEn: Ramadan, Mohamed Fawzy (ed.) Handbook of Goldenberry (Physalis Peruviana): Cultivation, Processing, Chemistry, and Functionality. Elsevier, 2024. pp. 473-484. ISBN 978-0-443-15433-1es_ES
Identifierdc.identifier.other10.1016/B978-0-443-15433-1.00044-3
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/198990
Abstractdc.description.abstractConsumers are interested in new and exotic fruits that contribute to wellness and health benefits with phytochemical compounds. In this context, Cape gooseberry (CG) (Physalis peruviana) also called Inca berry, uchuva and Golden berry, is a sweet and exotic fruit originating in the Andes region of South America. It is a fruit rich in several nutrients (provitamin A, vitamin C, vitamin B complex, and minerals), with good consumer acceptability because of its pleasant taste and aroma. Furthermore, the fruit is a source of several bioactive compounds such as carotenoids, polyphenols, ascorbic acid, and dietary fiber, making it a functional food. Although CGs are preferably consumed fresh, nowadays their chemical composition and the presence of bioactive compounds have led to the development of studies that could provide new consumption alternatives to those already commercially available (marmalades, syrups, dried fruits). Therefore this chapter also addresses recently published advances in CG processing, such as the application of high hydrostatic pressures, freeze-drying, and the use of ultrasound and osmodehydration. All these technologies aim to increase the consumption of a fruit that is widely distributed throughout the world (Latin America, India, Egypt, and other countries) and could be consumed in many different ways, thus extending its shelf life as a fresh product and making it more attractive to consumers.es_ES
Lenguagedc.language.isoenes_ES
Publisherdc.publisherElsevieres_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
Sourcedc.sourceHandbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionalityes_ES
Keywordsdc.subjectPhysalis peruvianaes_ES
Keywordsdc.subjectBioactive compoundses_ES
Keywordsdc.subjectExotic fruitses_ES
Keywordsdc.subjectAscorbic acides_ES
Keywordsdc.subjectBerryes_ES
Títulodc.titleChemical characteristics, bioactive compounds, and advances in processing of Physalis peruviana.es_ES
Document typedc.typeCapítulo de libroes_ES
dc.description.versiondc.description.versionVersión publicada - versión final del editores_ES
dcterms.accessRightsdcterms.accessRightsAcceso abiertoes_ES
Catalogueruchile.catalogadordobes_ES


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Attribution-NonCommercial-NoDerivs 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States