Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado...
Guardado en:
Autores principales: | Castañeda-Saucedo,Ma Claudia, Valdés-Miramontes,Elia Herminia, Tapia-Campos,Ernesto, Delgado-Alvarado,Adriana, Bernardino-García,Ana Cecilia, Rodríguez-Ramírez,María Rosario, Ramirez-Anaya,Jessica del Pilar |
---|---|
Lenguaje: | English |
Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2014
|
Materias: | |
Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182014000400009 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Characterisation of avocado and asparagus farms in the Chavimochic irrigation project in La Libertad, Peru
por: W. Apaza, et al.
Publicado: (2019) -
Haematological indices and serum biochemistry of broiler chicken finisher fed diets containing dried avocado pear seed (Persea americana) meal
por: Olabisi Akinduro V., et al.
Publicado: (2021) -
THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION
por: Rukmelia Rukmelia
Publicado: (2020) -
First report of avocado tree wilt by Pythium sp. amazonianum in Mexico
por: Ochoa Fuentes,Yisa M., et al.
Publicado: (2018) -
Controlled Release Fertilizer Encapsulated by Glutaraldehyde-Crosslinked Chitosan Using Freeze-Drying Method
por: Adhitasari Suratman, et al.
Publicado: (2020)