Efecto de la temperatura y adición de ácido ascórbico en el pardeamiento enzimático de la pulpa de mate (Crescentia cujete)

Efecto de la temperatura y adición de ácido ascórbico en el pardeamiento enzimático de la pulpa de mate (Crescentia cujete)

This research was conducted in order to evaluate the enzymatic browning of calabash tree pulp (crescentia cujete L.) by applying factors: Temperature (A) and ascorbic acid (B) levels were established; a1 = 0.3% ascorbic / 100ml water a2 = 0.5 acid and ascorbic% / 100ml of water and b1 = 4 ° C acid,...

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Bibliographic Details
Main Author: Bravo Alonzo, Elvys Elías (author)
Other Authors: Vélez Pazmiño, Evelyn Lisbeth (author)
Format: bachelorThesis
Language:spa
Published: 2016
Subjects:
Oxidación enzimática
Temperaturas de conservación
Análisis colorimétrico
Antioxidantes
Online Access:http://repositorio.espam.edu.ec/handle/42000/265
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http://repositorio.espam.edu.ec/handle/42000/265

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