ListarICB Artículo en revista de investigación por tema "Bioactive compounds"
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Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability
(2024-04-17)Avocado paste (AP) is an industrial by-product and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to ... -
The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
(2022-08-21)Purpose To determine the viability of using fruit peels to supplement extruded snacks that are rich in phytochemicals, and of good sensory characteristics and acceptability, thereby minimizing agro-industrial waste while ... -
The addition of mango and papaya peels to corn extrudates enriches their phenolic compound profile and maintains their sensory characteristics
(2023-03)To determine the viability of using fruit peels to supplement extruded snacks that are rich in phytochemicals, and of good sensory characteristics and acceptability, thereby minimizing agro-industrial waste while also ...