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,...

• Κύριος συγγραφέας: Bravo Alonzo, Elvys Elías (author)
• Άλλοι συγγραφείς: Vélez Pazmiño, Evelyn Lisbeth (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2016
• Θέματα: Oxidación enzimática; Temperaturas de conservación; Análisis colorimétrico; Antioxidantes
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/265