Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium

Matrixes engineering is a method to obtain functional food that uses the vacuum im-pregnatiuon technique to add components to the structure of porous food. Objective. Determining the effect of adding vitamin C and calcium by means of vacuum impregnation (VI) on the quality parame-ters of minimally p...

Full description

Autores:

Henríquez Arias, Luis Eduardo
Patiño Gómez, Jairo Humberto
Cano Salazar, Jaime Andrés

Tipo de recurso:

Article of investigation

Fecha de publicación:

2012

Institución:

Tecnológico de Antioquia

Repositorio:

Repositorio Tdea

Idioma:

eng

OAI Identifier:

oai:dspace.tdea.edu.co:tdea/3874

Acceso en línea:

https://dspace.tdea.edu.co/handle/tdea/3874

Palabra clave:

Calcio
Calcium
Aguacate
Avocats
Avocados
Abacate
Vitamina C
Vitamin C
Vitamine C
Vitamina E
Vitamin E
Vitamine E
Alimentos Funcionales
Functional Food
Aliment fonctionnel
Aguacate mínimamente procesado
Minimally processed avocado
Abacate minimamente processado
Impregnación a vacío (VI)
Vacuum impregnation (VI)
Impregnação a esvaziamento (VI)
Ingeniería de matrices
Matrixes engineering
Engenharia de matrizes

Rights

openAccess

License

https://creativecommons.org/licenses/by-nc-nd/4.0/