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Freeze concentration of aqueous extract of green tea (Camellia Sinensis) by the block and falling film techniques

dc.contributor.advisorMoreno Moreno, Fabián Leonardo
dc.contributor.advisorRuiz, Ruth Yolanda
dc.contributor.authorMeneses Quinchía, Diana Lorena
dc.date.accessioned2020-02-20T20:26:42Z
dc.date.available2020-02-20T20:26:42Z
dc.date.issued2020-01-10
dc.identifier.urihttp://hdl.handle.net/10818/39616
dc.description74 páginases_CO
dc.description.abstractEl té es la segunda bebida más consumida en el mundo después del agua. El té se obtiene de las hojas secas de la planta de Camellia Sinensis y se divide en tres grandes grupos según su proceso de fabricación: oolong, negro, pu-erh y té verde, este último tiene el contenido más alto de catequinas en comparación con los otros tipos, las catequinas son flavonoides que se encuentran ampliamente en el té verde, la catequina presente en mayor concentración es el galato de epigalocatequina-3 (EGCG). Estas catequinas tienen actividades benéficas para la salud tales como: actividad antioxidante, anticancerígena, antiinflamatoria entre otras. Sin embargo, las concentraciones de biomoléculas son bajas, del orden de microgramos por mL de extracto, por lo que se requieren operaciones para aumentar la concentración de componentes bioactivos, preservando al mismo tiempo la bioactividad. Una alternativa en las operaciones de concentración es la concentración por congelación conocida como crio concentración, que es una tecnología de separación que utiliza bajas temperaturas para separar los solutos de las soluciones acuosas por congelación.es_CO
dc.formatapplication/pdfes_CO
dc.language.isoenges_CO
dc.publisherUniversidad de La Sabanaes_CO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de La Sabana
dc.subjectTées_CO
dc.subjectRefrigeraciónes_CO
dc.subjectAlimentos -- Evaluación sensoriales_CO
dc.subjectActividad antioxidantees_CO
dc.titleFreeze concentration of aqueous extract of green tea (Camellia Sinensis) by the block and falling film techniqueses_CO
dc.typemasterThesises_CO
dc.publisher.programMaestría en Diseño y Gestión de Procesoses_CO
dc.publisher.departmentFacultad de Ingenieríaes_CO
dc.identifier.local276014
dc.identifier.localTE10542
dc.identifier.local0000159234
dc.type.hasVersionpublishedVersiones_CO
dc.rights.accessRightsrestrictedAccesses_CO
dc.creator.degreeMagíster en Diseño y Gestión de Procesoses_CO
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