Lyophilization of Avocado (Persea americana Mill.): Effect of Freezing and Lyophilization Pressure on Antioxidant Activity, Texture, and Browning of Pulp

Drying Technology

Volumn 33, Issue 2, 2015, Pages 194-204

  Souza, Danilo Santos ^a   Marques, Luanda Gimeno ^b   Gomes, Edelvio de Barros ^c   Narain, Narendra ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SERGIPE   (Brazil)

^c Science and Technology of Bahia   (Brazil)

Author keywords

ABTS; DPPH; Drying kinetics; FRAP; Hardness; Stretching

Indexed keywords

ANTIOXIDANTS; FREEZING; FRUITS; HARDNESS; KINETICS; PRESSURE EFFECTS; STRETCHING; TEXTURES;

ABTS; ANTI-OXIDANT ACTIVITIES; APPLIED PRESSURE; DPPH; DRYING KINETIC; FRAP; FREEZING TEMPERATURES; PERSEA AMERICANA;

DRYING;

EID: 84918840059     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2014.943766     Document Type: Article

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