Desenvolupament i caracterització de productes derivats de baies d'arç groc (hippophae rhamnoides)

• Autores: Arnau Vilas Franquesa
• Directores de la Tesis: Bibiana Juan Godoy (dir. tes.), J. Saldo (codir. tes.)
• Lectura: En la Universitat Autònoma de Barcelona ( España ) en 2021
• Idioma: catalán
• Tribunal Calificador de la Tesis: Antonio José Trujillo Mesa (presid.), Anna Tresserra Rimbau (secret.), Andrea Monteagudo Mera (voc.)
• Programa de doctorado: Programa de Doctorado en Ciencia de los Alimentos por la Universidad Autónoma de Barcelona
• Materias:
  • Ciencias tecnológicas
    • Tecnología de los alimentos
      • Elaboración de alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • Sea buckthorn (Hippophae rhamnoides) berries can be easily processed to obtain different fractions. Each fraction has its own outstanding nutritional profile, with the juice showing great vitamin C concentrations and the seed oil and pulp oil containing high levels of linolenic and palmitoleic acid, respectively. Subsequently, sea buckthorn emerges as a great natural source of several bioactive compounds. The present thesis report could be considered as a handbook of sea buckthorn berries processing, where not only takes place the full understanding of the phytochemical profile of sea buckthorn berries, but also the investigation of the applicability of different food processing techniques aimed at the obtention of sea buckthorn-based products with improved nutritional profiles.