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Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
ArticleAbstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant propertiePalabras claves:antioxidant, Co-product, COCOA, FiberAutores:J. Figueroa Hurtado, J. Pérez, Jorge G. Figueroa, M Torres Castro, M. Meneses Chamba, M. Viuda, Miguel Meneses, Paulina Torres-Castro, Pérez-álvarez J.Á., R. Martinez Espinosa, Ruth Irene Martínez-Espinosa, Viuda-Martos M.Fuentes:googlerraaescopusChemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
ArticleAbstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant propertiePalabras claves:antioxidant, Co-product, guava, Mango, Passion fruit, Pineapple, Tropical fruitsAutores:J. Figueroa Hurtado, J. Pérez, Jorge G. Figueroa, M Torres Castro, M. Meneses Chamba, M. Viuda, Miguel Meneses, Paulina Torres-Castro, Pérez-álvarez J.Á., R. Martinez Espinosa, Ruth Irene Martínez-Espinosa, Viuda-Martos M.Fuentes:googlerraaescopusEffect of high carbon dioxide treatment on stored 'Deglet Nour' date fruit quality
Conference ObjectAbstract: The effect of high carbon dioxide (CO2) treatment, as an alternative of methyl bromide, on 'Deglet NPalabras claves:Phoenix dactylifera L., postharvest, QualityAutores:Ben-Abda J., Del Río M.A., Jarraya R., José Vilella-Esplá, Pérez-álvarez J.Á.Fuentes:scopus