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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Ruth F. PEÑA C., Misael CORTÉS R., Olga I. MONTOYA C.
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2013
Materias:
Acceso en línea:https://doaj.org/article/93c5998c536344d3b6490dd5b22099f6
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!