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Flash Vacuum-Expansion Process: Effect on the Sensory,Color and Texture Attributes of Avocado (Persea americana) Puree |
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| Authors: | Marco Salgado-Cervantes Adrien Servent Isabelle Maraval Manuel Vargas-Ortiz Dominique Pallet |
| Affiliation: | 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... |
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