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/
| id |
RepoTdea2_23d1e73fc0ac48438b7aed8b79afeb81 |
|---|---|
| oai_identifier_str |
oai:dspace.tdea.edu.co:tdea/3874 |
| network_acronym_str |
RepoTdea2 |
| network_name_str |
Repositorio Tdea |
| repository_id_str |
|
| dc.title.none.fl_str_mv |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium Aplicação da engenharia de matrizes no desenvolvimento de abacate hass (Persea americana Mill) minimamente processado adicionado com vitamina C e cálcio |
| dc.title.translated.none.fl_str_mv |
Aplicación de la ingeniería de matrices en el desarrollo de aguacate Hass (Persea americana Mill) mínimamente procesado adicionado con vitamina C y calcio |
| title |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium |
| spellingShingle |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium 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 |
| title_short |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium |
| title_full |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium |
| title_fullStr |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium |
| title_full_unstemmed |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium |
| title_sort |
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium |
| dc.creator.fl_str_mv |
Henríquez Arias, Luis Eduardo Patiño Gómez, Jairo Humberto Cano Salazar, Jaime Andrés |
| dc.contributor.author.none.fl_str_mv |
Henríquez Arias, Luis Eduardo Patiño Gómez, Jairo Humberto Cano Salazar, Jaime Andrés |
| dc.subject.agrovoc.none.fl_str_mv |
Calcio Calcium Aguacate Avocats Avocados Abacate |
| topic |
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 |
| dc.subject.decs.none.fl_str_mv |
Vitamina C Vitamin C Vitamine C Vitamina E Vitamin E Vitamine E Alimentos Funcionales Functional Food Aliment fonctionnel |
| dc.subject.proposal.none.fl_str_mv |
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 |
| description |
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 processed Hass avocado (Persea americana Mill) Results. The VI process provided better characteristics to the samples treated with it in comparison to those with a fresh treatment, with a reduction of the enzymatic browning (a higher lu-minosity >L* and less red coloring), conservation of the hardness, less microbiological countings and a higher sensorial acceptance Conclusions. Adding vitamins and calcium with the vacuum impregnation technique, VI, is an efficient method to conserve the quality characteristics of the minimally processed Hass avocado samples.Key words: Minimally processed avocado, vacuum impregnation (VI), matrixes engineering, vitamin C, vitamin E, calcium. |
| publishDate |
2012 |
| dc.date.issued.none.fl_str_mv |
2012 |
| dc.date.accessioned.none.fl_str_mv |
2023-09-22T03:33:14Z |
| dc.date.available.none.fl_str_mv |
2023-09-22T03:33:14Z |
| dc.type.spa.fl_str_mv |
Artículo de revista |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| format |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| status_str |
publishedVersion |
| dc.identifier.issn.spa.fl_str_mv |
1794-4449 |
| dc.identifier.uri.none.fl_str_mv |
https://dspace.tdea.edu.co/handle/tdea/3874 |
| dc.identifier.eissn.spa.fl_str_mv |
2256-3938 |
| identifier_str_mv |
1794-4449 2256-3938 |
| url |
https://dspace.tdea.edu.co/handle/tdea/3874 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.citationendpage.spa.fl_str_mv |
54 |
| dc.relation.citationissue.spa.fl_str_mv |
2 |
| dc.relation.citationstartpage.spa.fl_str_mv |
44 |
| dc.relation.citationvolume.spa.fl_str_mv |
9 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Revista lasallista de investigación |
| dc.relation.references.spa.fl_str_mv |
INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN - ICONTEC. Productos de Frutas y Verduras. Determi-nación de Acidez Titulable. Bogotá: ICONTEC, 1999. (NTC-4623). JIMÉNEZ, M. E., et al. Propiedades físicas y químicas del aceite de aguacate obtenido de puré deshidratado por microondas. En: J. Mex.Chem. Soc. 2001. Vol. 45, p. 89-92, ODRIOZOLA-SERRANO, I.; SOLIVA-FORTU-NY, R. & MARTÍN-BELLOSO, O. Effect of mini-mal processing on bioactive compounds and color attributes of fresh-cut tomatoes. En: Food Sci. Tech. 2008. Vol. 41, p. 217-226 ZARAZÚA-ESCOBAR, J. A.; et al. Frigoconser-vación y Atmósferas Modificadas en Frutos de Aguacate Mínimamente Procesado. En: Rev. Chapingo Horticul. 2005. Vol. 11, p. 143-148, GÓMEZ-LÓPEZ, V. M. Inhibition of surface browning in cut avocado. En: J. Food Quality. 2002. Vol. 25, p. 369–379 PESIS, E.; et al. Ethylene involvement in chill-ing injury symptoms of avocado during cold storage. En: Postharvest Biol. Tec. 2002. Vol. 24, p. 171–181 WOOLF, A. B.; et al. Low temperature con-ditioning treatments reduce external chilling in-jury of ‘Hass’ avocados. En: Postharvest Biol Tec. 2003. Vol. 28, p. 113-122 PINHEIRO, A. C.; et al. Quality of fresh cut avocado (Persea americana Mill) stored un-der different temperatures. En: Ciênc. agrotec. Lavras. 2009. Vol. 33, p. 1095-1102. JACOBO, V.; et al. Partial purification and enzimatic chacaraterzation of avocado (Per-sea Americana Mill, cv. Hass) lipoxigenase. En: Food Res Int. 2010. Vol. 43. p. 1079–1085. AMAYA-PAREDES, E.; TARKUS-PATIÑO, R. y DOMINGUEZ-MAGAÑA, M. Extracción y car-acterización cinética de la enzima polifenoloxi-dasa del aguacate (Persea americana Mill) var-iedad Hass. En: Rev Fac Ing Qca UADY. 2008. Vol. 47, p. 10-16, MELO, A. M.; VILAS-BOAS, V. B, & de JUSTO, C. F. Uso de aditivos químicos para a conser-vação póscolheita de banana ‘maçã’ minimally processada. En: Ciência e Agrotecnologia. 2009. Vol. 33, p. 228-236 ________. Inibição do escurecimento enzimáti-co de banana ‘Maçã’ minimally processada. En: Ciência e Tecnologia de Alimentos. 2006. Vol. 26, p. 110-115 SOLIVA, R. C.; et al. Kinetics of polyphenol oxidase activity inhibition and browning of avo-cado purée preserved by combined methods. En: J Food Eng. 2002. Vol. 55, p. 131-137 ________. Evaluation of browning effect on av-ocado puree preserved by combined methods. En: Innovat Food Sci Emerg Tech. 2001. Vol. 1, p. 261–268. MEIR, S.; et al. Prolonged storage of ‘Hass’ avocado fruit using modified atmosphere pack-aging. En: Postharvest Biol Tec. 1997. Vol. 12, p. 51–60. FLORISSENA, F.; et al. The effects of short heat-treatments on the induction of chill-ing injury in avocado fruit (Persea americana Mill). En: Postharvest Biol Tec. 1996. Vol. 8, p. 129-141 DAIUTO, Érica Regina y LOPES VIEITES, Rogério. Atividade da peroxidase e polifeno-loxidase em abacate da variedade hass, sub-metidos ao tratamento térmico. En: Revista Iberoamericana de Tecnología Postcosecha. 2008. Vol. 9, p. 106-112. CHIRALT, A.; et al. Vacuum impregnation: a tool in minimally processing of foods. En: Pro-cessing of Foods-Quality Optimization and Process Assesment. (Eds: F.A.R. Oliveira and J.C. Oliveira). Boca Ratón: CRC Press, 1999. p. 341-356, SALVATORI, D.; et al. The response of some properties of fruits to vacuum impregnation. En: J. Food Eng. 1998. Vol. 21, p. 59-73. FITO, P.; et al. Coupling of Hydrodynamic Mechanism and Deformation-Relaxion Phe-nomena During Vacuum Treatments in Solid Porous Food-Liquid Systems. En: J Food Eng. 1996. Vol. 27, p. 229-240. Fito, P.; et al. Vacuum impregnation and os-motic dehydration in matrix engineering appli-cation in functional fresh food development. En: J Food Eng. 2001. Vol. 49, p. 175-183. Fito, P.; et al. Vacuum impregnation for de-velopment of new dehydrated products. En: J Food Eng. 2001. Vol. 49, p. 297-302 MARTELO-CASTAÑO, Y. J.; CORTES, M. y SUÁREZ, H. Desarrollo de apio mínimamente procesado fortificado con vitamina E, utilizando la ingeniería de matrices. En: Dyna. 2011. Vol. 165, p. 28-39 RUIZ, M.P.; CORTÉS, M. y HENRÍQUEZ, L. Efecto de dos atmósferas de empaque en hon-gos comestibles (Pleurotus ostreatus) tratados mediante impregnación a vacío con una solu-ción conservante. En: Vitae. 2010. Vol. 17, p. 11-19 RESTREPO, A. M.; CORTÉS, M. y SUÁREZ, H. Evaluación sensorial de fresa (Fragaria ananassa Duch.) y uchuva (Physalis peruviana L) fortificadas con vitamina E. En: Revista Fac-ultad Nacional de Agronomía UNAL. 2008. Vol. 61, p. 4667-4675. CORTÉS, M.; GUARDIOLA, L. y PACHECO, R. Aplicación de la ingeniería de matrices en la fortificación de mango (var. tommy atkins) con calcio. En: Dyna. 2007. Vol. 74, p. 19-26 CORTÉS, M. Desarrollo de productos de man-zana deshidratados enriquecidos con vitamina E. [PhD Thesis]. Valencia, España: Universidad Politécnica de Valencia, 2004 A.O.A.C. International Official Methods of anal-ysis of AOAC. Vol. I and II. Arlington - Virginia, USA: AOAC, 1990 Ortega-Mendoza, S.; et al. Análisis sensorial, fisicoquímico e instrumental de aguacate varie-dad Hass y criollo, cosecha 2007. En: Revista Salud Publica y Nutrición. 2008. Edición espe-cial No. 8 FAVELL, D. J. A comparison of the vitamin C content of fresh and frozen vegetables. En: Food Chem. 1998. Vol. 62, p. 59-64. INVIMA, 1998 GIRALDO, G. El efecto del tratamiento de impreg-nación a vacío en la respiración de frutas (man-zana, fresa, melocotón y sandía) mínimamente procesadas. En: Vitae. 2006. Vol. 13, p. 21-25. YANG, H. H. & LAWSLESS, H. T. Descriptive analysis of divalent salts. En: J Sensory Stu. 2003. Vol. 2, p. 97-113. CHIRALT, A.; et al. Use of vacuum impregna-tion in food salting process. En: J Food Eng. 2001. Vol. 49, p. 141-151 Grass. M.; et al. The response of some vegeta-bles to vacuum impregnation. En: Innovat Food Sci Emerg Tech. 2002. Vol. 3, p. 263-269 ________. Calcium fortification of vegetables by vacuum impregnation, interactions with cel-lular matrix. En: J Food Eng. 2003. Vol. 56, p. 279-284 GOULAO, L. F. & OLIVEIRA, C. M. Cell wall modifications during fruit ripening: when a fruit is not the fruit. En: Trends Food Sci Tech. 2008. Vol. 19, p. 4-25 DE BELIE, N.; et al. Influence of ripening and turgor on the tensile properties of pears: A mi-croscopic study of cellular and tissue changes. En: J. Amer. Soc. Hort. Sci. 2000. Vol. 125, p. 350-356 Saucedo-Pompa, S.; et al. Effect of candel-illa wax with natural antioxidants on the shelf life quality of cut fresh fruits. En: J Food Qual. 2007. Vol. 30, p. 823–836 KRAFT, A. A. Psychrotrophic Bacteria in Foods: Disease and Spoilage. Boca Raton: CRC Press, Inc. 1992 LABUZA, T. An introduction to active packaging for foods. En: Food Technol. 1996. Vol. 50, Nº 4, p. 68-71. INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN -ICONTEC. Jugos de Frutas y Hortalizas. Determinación del contenido de Sólidos Solubles. Método Re-fractrométrico. Bogotá: ICONTEC, 1999. (NTC 4624) ________. Determinación del Contenido de Calcio, Cobre, Hierro, Magnesio, Potasio, So-dio y Zinc, usando espectrometría de Absor-ción Atómica. Bogotá: ICONTEC, 2003. (NTC 5151). ________. Directrices para el uso de escalas de respuesta cuantitativas. Bogotá, Colombia. Instituto Colombiano de Normas Técnicas y Certificación. Bogotá: ICONTEC, 2004. (NTC 5328) |
| dc.rights.uri.spa.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.license.spa.fl_str_mv |
Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.coar.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.extent.spa.fl_str_mv |
11 |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.publisher.spa.fl_str_mv |
Corporación Universitaria Lasallista |
| dc.publisher.place.spa.fl_str_mv |
Colombia |
| dc.source.spa.fl_str_mv |
http://revistas.unilasallista.edu.co/index.php/rldi/article/view/416 |
| institution |
Tecnológico de Antioquia |
| bitstream.url.fl_str_mv |
https://dspace.tdea.edu.co/bitstream/tdea/3874/4/APPLICATION%20OF%20THE%20MATRIX%20ENGINEERING%20ON%20DEVELOPMENT%20MINIMALLY%20PROCESSED%20AVOCADO%20HASS%20%28Persea%20americana%20Mill%29%20ADDED%20VITAMIN%20C%20AND%20CALCIUM.pdf.jpg https://dspace.tdea.edu.co/bitstream/tdea/3874/3/APPLICATION%20OF%20THE%20MATRIX%20ENGINEERING%20ON%20DEVELOPMENT%20MINIMALLY%20PROCESSED%20AVOCADO%20HASS%20%28Persea%20americana%20Mill%29%20ADDED%20VITAMIN%20C%20AND%20CALCIUM.pdf.txt https://dspace.tdea.edu.co/bitstream/tdea/3874/2/license.txt https://dspace.tdea.edu.co/bitstream/tdea/3874/1/APPLICATION%20OF%20THE%20MATRIX%20ENGINEERING%20ON%20DEVELOPMENT%20MINIMALLY%20PROCESSED%20AVOCADO%20HASS%20%28Persea%20americana%20Mill%29%20ADDED%20VITAMIN%20C%20AND%20CALCIUM.pdf |
| bitstream.checksum.fl_str_mv |
764fd0fa79b2d1f68c7ca600a6fd6475 bce848a8a922b39a44e1af438970c352 2f9959eaf5b71fae44bbf9ec84150c7a e375252b3a06e8d3698e387c064726ec |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Institucional Tecnologico de Antioquia |
| repository.mail.fl_str_mv |
bdigital@metabiblioteca.com |
| _version_ |
1812189305382109184 |
| spelling |
Henríquez Arias, Luis Eduardo58569f4d-5df4-4b9a-b380-6417072a60b4Patiño Gómez, Jairo Humberto63d47d79-23ff-4cbc-add6-7a3608b9aaeaCano Salazar, Jaime Andrés6c9fd594-599f-4de7-b88f-63ad4266c3ea2023-09-22T03:33:14Z2023-09-22T03:33:14Z20121794-4449https://dspace.tdea.edu.co/handle/tdea/38742256-3938Matrixes 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 processed Hass avocado (Persea americana Mill) Results. The VI process provided better characteristics to the samples treated with it in comparison to those with a fresh treatment, with a reduction of the enzymatic browning (a higher lu-minosity >L* and less red coloring), conservation of the hardness, less microbiological countings and a higher sensorial acceptance Conclusions. Adding vitamins and calcium with the vacuum impregnation technique, VI, is an efficient method to conserve the quality characteristics of the minimally processed Hass avocado samples.Key words: Minimally processed avocado, vacuum impregnation (VI), matrixes engineering, vitamin C, vitamin E, calcium.Introducción. La ingeniería de matrices es una metodología de obtención de alimentos funcionales que utiliza la técnica de impregnación al vacío para incorporar componentes en la estructura de los ali-mentos porosos. Objetivo. Determinar el efecto de la incorporación de vitamina C y calcio mediante la impregnación a vacío (VI) sobre los parámetros de calidad del aguacate Hass (Persea americana Mill) mínimamente procesado. Resultados. El proce-so de VI resultó en mejores características para las muestras tratadas por VI que el tratamiento fresco, con una disminución del pardeamiento enzimático (mayor luminosidad >L* y menores coloraciones ro-jizas), conservación de la dureza,menores conteos microbiológicos y mayor grado de aceptación senso-rial. Conclusiones. La incorporación de vitaminas y calcio, mediante la técnica de impregnación a vacío VI representan una metodología eficaz en la conser-vación de las características de calidad en las mues-tras de aguacate Hass, mínimamente procesado.Palabras clave: aguacate mínimamente procesa-do,impregnación a vacío (VI), ingeniería de matri-ces, vitamina C, vitamina E, calcio.Introdução. A engenharia de matrizes é uma meto-dologia de obtenção de alimentos funcionais que uti-liza a técnica de impregnação ao esvaziamento para incorporar componentes na estrutura dos alimentos porosos. Objetivo. Determinar o efeito da incorpo-ração de vitamina C e cálcio mediante a impregnação a esvaziamento (VI) sobre os parâmetros de qualidade do abacate Hass (Persea americana Mill)minimamente processado. Resultados. O processo de VI resultou em melhores características para as mostras tratadas por VI que o tratamento fresco, com uma diminuição do pareamento enzimático (maior luminosidade >L* e menores colorações avermelha-das), conservação da dureza, menores contagens microbiológicos e maior grau de aceitação sensorial.Conclusões. A incorporação de vitaminas e cálcio, mediante a técnica de impregnação a esvaziamento VI representam uma metodologia eficaz na conser-vação das características de qualidade nas mostras de abacate Hass, minimamente processado.Palavras importantes: abacate minimamente pro-cessado, impregnação a esvaziamento (VI), engen-haria de matrizes, vitamina C, VITAMINA E, cálcio.11application/pdfengCorporación Universitaria LasallistaColombiahttps://creativecommons.org/licenses/by-nc-nd/4.0/Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2http://revistas.unilasallista.edu.co/index.php/rldi/article/view/416Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calciumAplicação da engenharia de matrizes no desenvolvimento de abacate hass (Persea americana Mill) minimamente processado adicionado com vitamina C e cálcioAplicación de la ingeniería de matrices en el desarrollo de aguacate Hass (Persea americana Mill) mínimamente procesado adicionado con vitamina C y calcioArtículo de revistahttp://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85542449Revista lasallista de investigaciónINSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN - ICONTEC. Productos de Frutas y Verduras. Determi-nación de Acidez Titulable. Bogotá: ICONTEC, 1999. (NTC-4623).JIMÉNEZ, M. E., et al. Propiedades físicas y químicas del aceite de aguacate obtenido de puré deshidratado por microondas. En: J. Mex.Chem. Soc. 2001. Vol. 45, p. 89-92,ODRIOZOLA-SERRANO, I.; SOLIVA-FORTU-NY, R. & MARTÍN-BELLOSO, O. Effect of mini-mal processing on bioactive compounds and color attributes of fresh-cut tomatoes. En: Food Sci. Tech. 2008. Vol. 41, p. 217-226ZARAZÚA-ESCOBAR, J. A.; et al. Frigoconser-vación y Atmósferas Modificadas en Frutos de Aguacate Mínimamente Procesado. En: Rev. Chapingo Horticul. 2005. Vol. 11, p. 143-148,GÓMEZ-LÓPEZ, V. M. Inhibition of surface browning in cut avocado. En: J. Food Quality. 2002. Vol. 25, p. 369–379PESIS, E.; et al. Ethylene involvement in chill-ing injury symptoms of avocado during cold storage. En: Postharvest Biol. Tec. 2002. Vol. 24, p. 171–181WOOLF, A. B.; et al. Low temperature con-ditioning treatments reduce external chilling in-jury of ‘Hass’ avocados. En: Postharvest Biol Tec. 2003. Vol. 28, p. 113-122PINHEIRO, A. C.; et al. Quality of fresh cut avocado (Persea americana Mill) stored un-der different temperatures. En: Ciênc. agrotec. Lavras. 2009. Vol. 33, p. 1095-1102.JACOBO, V.; et al. Partial purification and enzimatic chacaraterzation of avocado (Per-sea Americana Mill, cv. Hass) lipoxigenase. En: Food Res Int. 2010. Vol. 43. p. 1079–1085.AMAYA-PAREDES, E.; TARKUS-PATIÑO, R. y DOMINGUEZ-MAGAÑA, M. Extracción y car-acterización cinética de la enzima polifenoloxi-dasa del aguacate (Persea americana Mill) var-iedad Hass. En: Rev Fac Ing Qca UADY. 2008. Vol. 47, p. 10-16,MELO, A. M.; VILAS-BOAS, V. B, & de JUSTO, C. F. Uso de aditivos químicos para a conser-vação póscolheita de banana ‘maçã’ minimally processada. En: Ciência e Agrotecnologia. 2009. Vol. 33, p. 228-236________. Inibição do escurecimento enzimáti-co de banana ‘Maçã’ minimally processada. En: Ciência e Tecnologia de Alimentos. 2006. Vol. 26, p. 110-115SOLIVA, R. C.; et al. Kinetics of polyphenol oxidase activity inhibition and browning of avo-cado purée preserved by combined methods. En: J Food Eng. 2002. Vol. 55, p. 131-137________. Evaluation of browning effect on av-ocado puree preserved by combined methods. En: Innovat Food Sci Emerg Tech. 2001. Vol. 1, p. 261–268.MEIR, S.; et al. Prolonged storage of ‘Hass’ avocado fruit using modified atmosphere pack-aging. En: Postharvest Biol Tec. 1997. Vol. 12, p. 51–60.FLORISSENA, F.; et al. The effects of short heat-treatments on the induction of chill-ing injury in avocado fruit (Persea americana Mill). En: Postharvest Biol Tec. 1996. Vol. 8, p. 129-141DAIUTO, Érica Regina y LOPES VIEITES, Rogério. Atividade da peroxidase e polifeno-loxidase em abacate da variedade hass, sub-metidos ao tratamento térmico. En: Revista Iberoamericana de Tecnología Postcosecha. 2008. Vol. 9, p. 106-112.CHIRALT, A.; et al. Vacuum impregnation: a tool in minimally processing of foods. En: Pro-cessing of Foods-Quality Optimization and Process Assesment. (Eds: F.A.R. Oliveira and J.C. Oliveira). Boca Ratón: CRC Press, 1999. p. 341-356,SALVATORI, D.; et al. The response of some properties of fruits to vacuum impregnation. En: J. Food Eng. 1998. Vol. 21, p. 59-73.FITO, P.; et al. Coupling of Hydrodynamic Mechanism and Deformation-Relaxion Phe-nomena During Vacuum Treatments in Solid Porous Food-Liquid Systems. En: J Food Eng. 1996. Vol. 27, p. 229-240.Fito, P.; et al. Vacuum impregnation and os-motic dehydration in matrix engineering appli-cation in functional fresh food development. En: J Food Eng. 2001. Vol. 49, p. 175-183.Fito, P.; et al. Vacuum impregnation for de-velopment of new dehydrated products. En: J Food Eng. 2001. Vol. 49, p. 297-302MARTELO-CASTAÑO, Y. J.; CORTES, M. y SUÁREZ, H. Desarrollo de apio mínimamente procesado fortificado con vitamina E, utilizando la ingeniería de matrices. En: Dyna. 2011. Vol. 165, p. 28-39RUIZ, M.P.; CORTÉS, M. y HENRÍQUEZ, L. Efecto de dos atmósferas de empaque en hon-gos comestibles (Pleurotus ostreatus) tratados mediante impregnación a vacío con una solu-ción conservante. En: Vitae. 2010. Vol. 17, p. 11-19RESTREPO, A. M.; CORTÉS, M. y SUÁREZ, H. Evaluación sensorial de fresa (Fragaria ananassa Duch.) y uchuva (Physalis peruviana L) fortificadas con vitamina E. En: Revista Fac-ultad Nacional de Agronomía UNAL. 2008. Vol. 61, p. 4667-4675.CORTÉS, M.; GUARDIOLA, L. y PACHECO, R. Aplicación de la ingeniería de matrices en la fortificación de mango (var. tommy atkins) con calcio. En: Dyna. 2007. Vol. 74, p. 19-26CORTÉS, M. Desarrollo de productos de man-zana deshidratados enriquecidos con vitamina E. [PhD Thesis]. Valencia, España: Universidad Politécnica de Valencia, 2004A.O.A.C. International Official Methods of anal-ysis of AOAC. Vol. I and II. Arlington - Virginia, USA: AOAC, 1990Ortega-Mendoza, S.; et al. Análisis sensorial, fisicoquímico e instrumental de aguacate varie-dad Hass y criollo, cosecha 2007. En: Revista Salud Publica y Nutrición. 2008. Edición espe-cial No. 8FAVELL, D. J. A comparison of the vitamin C content of fresh and frozen vegetables. En: Food Chem. 1998. Vol. 62, p. 59-64.INVIMA, 1998GIRALDO, G. El efecto del tratamiento de impreg-nación a vacío en la respiración de frutas (man-zana, fresa, melocotón y sandía) mínimamente procesadas. En: Vitae. 2006. Vol. 13, p. 21-25.YANG, H. H. & LAWSLESS, H. T. Descriptive analysis of divalent salts. En: J Sensory Stu. 2003. Vol. 2, p. 97-113.CHIRALT, A.; et al. Use of vacuum impregna-tion in food salting process. En: J Food Eng. 2001. Vol. 49, p. 141-151Grass. M.; et al. The response of some vegeta-bles to vacuum impregnation. En: Innovat Food Sci Emerg Tech. 2002. Vol. 3, p. 263-269________. Calcium fortification of vegetables by vacuum impregnation, interactions with cel-lular matrix. En: J Food Eng. 2003. Vol. 56, p. 279-284GOULAO, L. F. & OLIVEIRA, C. M. Cell wall modifications during fruit ripening: when a fruit is not the fruit. En: Trends Food Sci Tech. 2008. Vol. 19, p. 4-25DE BELIE, N.; et al. Influence of ripening and turgor on the tensile properties of pears: A mi-croscopic study of cellular and tissue changes. En: J. Amer. Soc. Hort. Sci. 2000. Vol. 125, p. 350-356Saucedo-Pompa, S.; et al. Effect of candel-illa wax with natural antioxidants on the shelf life quality of cut fresh fruits. En: J Food Qual. 2007. Vol. 30, p. 823–836KRAFT, A. A. Psychrotrophic Bacteria in Foods: Disease and Spoilage. Boca Raton: CRC Press, Inc. 1992LABUZA, T. An introduction to active packaging for foods. En: Food Technol. 1996. Vol. 50, Nº 4, p. 68-71.INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN -ICONTEC. Jugos de Frutas y Hortalizas. Determinación del contenido de Sólidos Solubles. Método Re-fractrométrico. Bogotá: ICONTEC, 1999. (NTC 4624)________. Determinación del Contenido de Calcio, Cobre, Hierro, Magnesio, Potasio, So-dio y Zinc, usando espectrometría de Absor-ción Atómica. Bogotá: ICONTEC, 2003. (NTC 5151).________. Directrices para el uso de escalas de respuesta cuantitativas. Bogotá, Colombia. Instituto Colombiano de Normas Técnicas y Certificación. Bogotá: ICONTEC, 2004. (NTC 5328)CalcioCalciumAguacateAvocatsAvocadosAbacateVitamina CVitamin CVitamine CVitamina EVitamin EVitamine EAlimentos FuncionalesFunctional FoodAliment fonctionnelAguacate mínimamente procesadoMinimally processed avocadoAbacate minimamente processadoImpregnación a vacío (VI)Vacuum impregnation (VI)Impregnação a esvaziamento (VI)Ingeniería de matricesMatrixes engineeringEngenharia de matrizesTHUMBNAILAPPLICATION OF THE MATRIX ENGINEERING ON DEVELOPMENT MINIMALLY PROCESSED AVOCADO HASS (Persea americana Mill) ADDED VITAMIN C AND CALCIUM.pdf.jpgAPPLICATION OF THE MATRIX ENGINEERING ON DEVELOPMENT MINIMALLY PROCESSED AVOCADO HASS (Persea americana Mill) ADDED VITAMIN C AND CALCIUM.pdf.jpgGenerated Thumbnailimage/jpeg14760https://dspace.tdea.edu.co/bitstream/tdea/3874/4/APPLICATION%20OF%20THE%20MATRIX%20ENGINEERING%20ON%20DEVELOPMENT%20MINIMALLY%20PROCESSED%20AVOCADO%20HASS%20%28Persea%20americana%20Mill%29%20ADDED%20VITAMIN%20C%20AND%20CALCIUM.pdf.jpg764fd0fa79b2d1f68c7ca600a6fd6475MD54open accessTEXTAPPLICATION OF THE MATRIX ENGINEERING ON DEVELOPMENT MINIMALLY PROCESSED AVOCADO HASS (Persea americana Mill) ADDED VITAMIN C AND CALCIUM.pdf.txtAPPLICATION OF THE MATRIX ENGINEERING ON DEVELOPMENT MINIMALLY PROCESSED AVOCADO HASS (Persea americana Mill) ADDED VITAMIN C AND CALCIUM.pdf.txtExtracted texttext/plain36600https://dspace.tdea.edu.co/bitstream/tdea/3874/3/APPLICATION%20OF%20THE%20MATRIX%20ENGINEERING%20ON%20DEVELOPMENT%20MINIMALLY%20PROCESSED%20AVOCADO%20HASS%20%28Persea%20americana%20Mill%29%20ADDED%20VITAMIN%20C%20AND%20CALCIUM.pdf.txtbce848a8a922b39a44e1af438970c352MD53open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-814828https://dspace.tdea.edu.co/bitstream/tdea/3874/2/license.txt2f9959eaf5b71fae44bbf9ec84150c7aMD52open accessORIGINALAPPLICATION OF THE MATRIX ENGINEERING ON DEVELOPMENT MINIMALLY PROCESSED AVOCADO HASS (Persea americana Mill) ADDED VITAMIN C AND CALCIUM.pdfAPPLICATION OF THE MATRIX ENGINEERING ON DEVELOPMENT MINIMALLY PROCESSED AVOCADO HASS (Persea americana Mill) ADDED VITAMIN C AND CALCIUM.pdfapplication/pdf1269945https://dspace.tdea.edu.co/bitstream/tdea/3874/1/APPLICATION%20OF%20THE%20MATRIX%20ENGINEERING%20ON%20DEVELOPMENT%20MINIMALLY%20PROCESSED%20AVOCADO%20HASS%20%28Persea%20americana%20Mill%29%20ADDED%20VITAMIN%20C%20AND%20CALCIUM.pdfe375252b3a06e8d3698e387c064726ecMD51open accesstdea/3874oai:dspace.tdea.edu.co:tdea/38742023-09-22 03:08:27.108An error occurred on the license name.|||https://creativecommons.org/licenses/by-nc-nd/4.0/open accessRepositorio Institucional Tecnologico de Antioquiabdigital@metabiblioteca.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 |