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Impact of vacuum frying on a carotenoid-rich fruit: from the modeling of degradation kinetics during processing and storage to the in vivo evaluation of the health effect in rats
(2021)
El objetivo de esta investigación fue diseñar un snack alternativo a partir de papaya (Carica papaya L.) que contenga carotenoides (β-caroteno, BC; β-criptoxantina, BCX; y licopeno, LYC) y ácidos grasos esenciales (ω-6 y ...
Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value
(2021-06)
Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and nutritional quality compared to traditional fried snacks. Vacuum frying of a carotenoid-rich fruit (red-fleshed papaya) was performed ...
Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits
(2016-10)
This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content ...
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making
Selección del estado óptimo de maduración de papaya (Carica papaya L.) y de las condiciones de fritura al vacío para la elaboración de chips
(2021)
The aim of this study was to compare the physicochemical characteristics of papaya fruits from Costa Rica (Carica papaya L. cv Pococí) and vacuum-fried chips obtained from these fruits at three different postharvest ripening ...