|
|||||
|
|
Flash Vacuum-Expansion Process: Effect on the Sensory,Color and Texture Attributes of Avocado (Persea americana) Puree |
|
| Authors: | Marco Salgado-Cervantes Adrien Servent Isabelle Maraval Manuel Vargas-Ortiz Dominique Pallet |
| Institution: | 1.Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, CP 91897, Veracruz, Mexico ;2.Centre de Coopération Internationale en Recherche Agronomique pour le Développement, 73 rue J.F. Breton, TA B-95/16, F-34398, Montpellier cedex 5, France ;3.CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Carretera Culiacán-El Dorado km 5.5, Col. Campo El Diez, CP 80129, Culiacán, Sinaloa, Mexico ; |
| Abstract: | Plant Foods for Human Nutrition - The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in... |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ | |