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...
- 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/