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,...

• Päätekijä: Bravo Alonzo, Elvys Elías (author)
• Muut tekijät: Vélez Pazmiño, Evelyn Lisbeth (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2016
• Aiheet: Oxidación enzimática; Temperaturas de conservación; Análisis colorimétrico; Antioxidantes
• Linkit: http://repositorio.espam.edu.ec/handle/42000/265