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/