Fatty acids profile and microstructure of avocado puree after microwave heating;Cambios en el perfil de ácidos grasos y microestructura de aguacate hass tratado con microondas

Archivos Latinoamericanos de Nutricion

Volumn 58, Issue 3, 2008, Pages 298-302

  Guzmán Gerónimo, Rosa I ^a   Dorantes, Lidia ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD TECNOLÓGICA DE LA MIXTECA   (Mexico)

Author keywords

Avocado; Fatty acids; Microstructure.; Microwave treatment

Indexed keywords

PERSEA AMERICANA;

FATTY ACID; VEGETABLE OIL;

ARTICLE; AVOCADO; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; TIME; ULTRASTRUCTURE;

FATTY ACIDS; FOOD HANDLING; HOT TEMPERATURE; MICROWAVES; NUTRITIVE VALUE; PERSEA; PLANT OILS; TIME FACTORS;

EID: 66149162039     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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