Minimally Processed Avocado Through Flash Vacuum-Expansion: Its Effect in Major Physicochemical Aspects of the Puree and Stability on Storage-Reference-Cited by-同舟云学术

Minimally Processed Avocado Through Flash Vacuum-Expansion: Its Effect in Major Physicochemical Aspects of the Puree and Stability on Storage

Published:2016-07-07 Issue:3 Volume:41 Page:e12988
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Vargas-Ortiz Manuel¹²,Rodríguez-Jimenes Guadalupe¹,Salgado-Cervantes Marco¹,Pallet Dominique²

Affiliation:

1. Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz; M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. C.P. 91897 Mexico

2. Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), Unité mixte de recherche Qualisud; Montpellier cedex 5 France

Funder

PCP France-Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12988/fullpdf

Reference62 articles.

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3. Pigments in avocado tissue and oil;Ashton;J. Agric. Food Chem.,2006

4. Agro-industrial potential of exotic fruit byproducts as a source of food additives;Ayala-Zavala;Food Res. Int.,2011

5. The retardation of enzymatic browning in avocado purée and guacamole;Bates;Proc. Fla. State Hortic. Soc.,1968

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