Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp-Reference-Cited by-同舟云学术

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Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp

Published:2014-12 Issue:4 Volume:41 Page:404-411
ISSN:0717-7518
Container-title:Revista chilena de nutrición
language:en
Short-container-title:Rev. chil. nutr.

Author:

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

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Nutrition and Dietetics,Food Science

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato;Journal of Horticultural Research;2024-06-01

2. Effect of Maltodextrin on Drying Rate of Avocado (<i>Persea Americana</i> Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder;Polish Journal of Food and Nutrition Sciences;2023-06-01

3. Mineral Content and Phytochemical Composition of Avocado var. Hass Grown Using Sustainable Agriculture Practices in Ecuador;Plants;2023-04-27

4. Hot Air Drying of Sipunculus nudus: Effect of Microwave-Assisted Drying on Quality and Aroma;Foods;2023-02-08

5. Effects of lyophilization on colorimetric indices, phenolics content, and antioxidant activity of avocado (Persea americana) pulp;Food Control;2022-02

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