Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies

Autores:: Ochoa Flórez, Diego Enrique
Aparicio Becerra, Iván Mauricio
Chacón Becerra, María Alejandra

Tipo de recurso:: Article of journal

Fecha de publicación:: 2026

Institución:: Universidad Pedagógica y Tecnológica de Colombia

Repositorio:: RiUPTC: Repositorio Institucional UPTC

Idioma:: spa

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dc.title.es-ES.fl_str_mv	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
title	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
spellingShingle	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies Aguacate brownies estabilidad perfil lipidico sustitución de grasa avocado brownies stability lipid profile fat substitution
title_short	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
title_full	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
title_fullStr	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
title_full_unstemmed	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
title_sort	Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies
dc.creator.fl_str_mv	Ochoa Flórez, Diego Enrique Aparicio Becerra, Iván Mauricio Chacón Becerra, María Alejandra
dc.contributor.author.spa.fl_str_mv	Ochoa Flórez, Diego Enrique Aparicio Becerra, Iván Mauricio Chacón Becerra, María Alejandra
dc.subject.none.fl_str_mv	Aguacate brownies estabilidad perfil lipidico sustitución de grasa avocado brownies stability lipid profile fat substitution
topic	Aguacate brownies estabilidad perfil lipidico sustitución de grasa avocado brownies stability lipid profile fat substitution
publishDate	2026
dc.date.accessioned.none.fl_str_mv	2026-10-17 23:11:30
dc.date.available.none.fl_str_mv	2026-10-17 23:11:30
dc.date.issued.none.fl_str_mv	2026-10-17
dc.type.spa.fl_str_mv	Artículo de revista
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dc.identifier.issn.none.fl_str_mv	0121-7488
dc.identifier.doi.none.fl_str_mv	10.19053/uptc.01217488.v17.n1.2026.20842
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dc.language.iso.spa.fl_str_mv	spa
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Wang, “The effects of monounsaturated fatty acid-enriched diets with and without avocados on cardio-metabolic risk factors,” 2015. [63] N. A. Ford, P. Spagnuolo, J. Kraft, and E. Bauer, “Nutritional composition of hass avocado pulp,” 2023. doi: 10.3390/foods12132516. [64] S. Kolawole, H. Obueh, and E. Onwuegbule, “Comparative study of the proximate, mineral and phytochemical compositions of avocado (Persea americana) pulp and seed,” J. Food Pharm. Sci., 2025, doi: 10.22146/jfps.19365. [65] P. Rakotomamonjy, B. Robijaona, J.-P. Ngbolua, and P. T. Mpiana, “Quantitative profiling of nutraceutical constituents in the pulp of four avocado cultivars: a comprehensive study from the itasy and vakinankaratra regions of madagascar,” Rev. Congo. des Sci. Technol., vol. 3, no. 2, pp. 139–148, Jun. 2024, doi: 10.59228/rcst.024.v3.i2.77. [66] A. Bibha Mishra and V. Tomer, “Avocado,” in nutraceuticals from fruit and vegetable waste, 2024. doi: 10.1002/9781119803980.ch5.
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spelling	Ochoa Flórez, Diego EnriqueAparicio Becerra, Iván MauricioChacón Becerra, María Alejandra2026-10-17 23:11:302026-10-17 23:11:302026-10-170121-748810.19053/uptc.01217488.v17.n1.2026.208422462-7658https://doi.org/10.19053/uptc.01217488.v17.n1.2026.20842application/pdfspaUniversidad Pedagógica y Tecnológica de Colombiahttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.esinfo:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.http://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/20842Aguacatebrowniesestabilidadperfil lipidicosustitución de grasaavocadobrowniesstabilitylipid profilefat substitutionSustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de browniesArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/coar/version/c_970fb48d4fbd8a85A. 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Tomer, “Avocado,” in nutraceuticals from fruit and vegetable waste, 2024. doi: 10.1002/9781119803980.ch5.185117317Ciencia en Desarrollohttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/download/20842/17465Núm. 1 , Año 2026 : Vol. 17 Núm. 1 (2026): Vol. 17 Núm. 1 (2026): Vol. 17 Núm. 1 (2026): Vol 17, Núm.1 (2026): Enero - JunioPublicationOREORE.xmltext/xml2887https://repositorio.uptc.edu.co/bitstreams/bfb4bbc9-6851-4ca8-afc0-ec3d196259f6/downloadcf0cd7f2fbababd20109930304b0c97dMD51falseAnonymousREAD001/21899oai:repositorio.uptc.edu.co:001/218992026-10-30 07:02:11.823https://creativecommons.org/licenses/by-nc-nd/4.0/deed.esmetadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.com

Sustitución parcial de grasas saturadas por lípidos monoinsaturados de aguacate: efectos sobre la calidad tecnológica, sensorial y estabilidad de brownies

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