Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components

Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and...

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Autores principales: Ruth F. PEÑA C., Misael CORTÉS RODRÍGUEZ, Olga Inés MONTOYA CAMPUZANO
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2013
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Acceso en línea:https://doaj.org/article/22c18819538b4b23919b066d6d187d5d
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