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    Wyświetlanie 1-14 z 14
    Tytuł:
    Some Engineering Properties and Natural Durability of Avocado (Persea americana Mill.) Pulp and Seed
    Autorzy:
    Nwaokobia, K.
    Oghomwen, O. H.
    Omoregie, P. O.
    Powiązania:
    https://bibliotekanauki.pl/articles/1177921.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    mechanical properties
    storage of avocado pulp and seed
    Opis:
    An investigation on Some Engineering Properties and natural durability of Avocado (Persea americana Mill.) pulp and seed were carried out in different locations. Avocado fruit is a tropical fruit and is one of the most productive plants per unit of cultivated area. Avocado stands out for its high nourishing value and it is usefulness to growth and development. It has also been the subject of intense and varied use in the past not only for its importance in food but also for medicinal needs. From the investigation carried out on mechanical properties, avocado seed will attain a value of 2352.200N force at peak and any value higher than this; will cause it to break when determining the effect of moisture content on avocado seed along longitudinal loading. In the same vein, avocado seed will attain a value of 1497.000N force at peak and any value higher than this; will cause it to break when determining the effect of moisture content on avocado seed along axial loading. The thermal properties investigated were thermal conductivity, thermal diffusivity, ash, specific heat and calorific value. This research work and results obtained will enable engineer in designing machines that can be used for processing, handling and storage of avocado pulp and seed.
    Źródło:
    World Scientific News; 2018, 97; 125-138
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The detection of avocado sunblotch viroid in avocado using a real-time reverse transcriptase polymerase chain reaction
    Autorzy:
    Morey-Leon, G.
    Ortega-Ramirez, E.
    Julca-Chunga, C.
    Santos-Chanta, C.
    Graterol-Caldera, L.
    Mialhe, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/80853.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    avocado
    Persea americana
    avocado sunblotch viroid
    real-time reverse transcription polymerase chain reaction
    nucleotide sequence
    RNA extraction
    cDNA synthesis
    Źródło:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2018, 99, 2
    0860-7796
    Pojawia się w:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Application of atomic absorption spectroscopy to food sciences (A study on Persea americana Mill – Avocado)
    Autorzy:
    Verma, Vishwa N.
    Powiązania:
    https://bibliotekanauki.pl/articles/1182920.pdf
    Data publikacji:
    2016
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    avocado
    persea americana mill
    aas
    elemental analysis
    element-concentration
    Opis:
    Our health is very much dependent to our balance meals. The body needs different kinds of minerals for its different functions. Keeping this idea in mind the spectroscopic study on Persea Americana Mill (Avocado Fruit) has been taken into account. The investigation shows that the avocado (Persea Americana Mill) is an ideal food for the balance of minerals in our body. The quantitative investigation using atomic absorption spectroscopic technique shows the presence of Ca, Cd, Co, Cu, Fe, Mg, Mn, Pb and Zn elements in seed (nut), leaf and flesh of avocado. The concentration of Ca and Mg were found very high in nut, leaf and flesh; out of which the concentration of Mg (100809 mg/Kg) was highest in leaf followed by flesh and nut.
    Źródło:
    World Scientific News; 2016, 49, 2; 104-116
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extraction of edible oil from the pulp of Persea americana (Mill) using cold process method
    Autorzy:
    Nwaokobia, K.
    Ogboru, R. O.
    Idibie, C. A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1112782.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    edibile oil and cold press
    pulp
    Opis:
    This paper investigated the extraction of edible oil from the pulp of avocado fruit by means of the cold process. Avocado pear fruit was collected washed, peeled, de-stoned, blended, and heated at 60 °C for 90 mins and then malaxed. No chemical solvent was introduced, as the blending of the pulp required only the addition of water. The process involves centrifuging the Avocado pulp via a laboratory centrifuge at 7000 rpm for 15 mins. While the solid pulp remained in the bottom, the liquid (oil-water mixture) floated on top. The mixture was dried for an hour using a heating mantle and then filtered using filter paper to remove the suspended pulp particles. A dark greenish brown oil was thus obtained with a yield of 6.3 %. The physicochemical properties of the oil in terms of acid value, saponification value, ester value, % FFA, % glycerine, specific density and moisture content were found to be 23 mg KOH/g oil, 199.7 mg KOH/g oil, 176.7 mg KOH/g oil, 11.5%, 9.66%, 1.19 g/L and 75%, respectively. This process is devoid of the use of any reagent and hence, is suitable for consumption. The process requires limited labour and low temperatures, thus its nutrients, flavour, and richness are safeguarded and the product retains its healthy properties.
    Źródło:
    World News of Natural Sciences; 2018, 17; 130-140
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analiza sprężystości suszu owocowego z avocado
    Analysis of avocado dried fruit elasticity
    Autorzy:
    Stępień, B.
    Stopa, R.
    Komarnicki, P.
    Jaźwiec, B.
    Powiązania:
    https://bibliotekanauki.pl/articles/291686.pdf
    Data publikacji:
    2012
    Wydawca:
    Polskie Towarzystwo Inżynierii Rolniczej
    Tematy:
    suszenie
    sprężystość
    avocado
    model reologiczny
    drying
    elasticity
    rheological model
    Opis:
    Analizowano sprężystość suszonego owocu avocado odwadnianego trzema metodami: konwekcyjnie (SK), sublimacyjnie (SS) oraz techniką kombinowaną: mikrofalową w warunkach obniżonego ciśnienia z konwekcyjnym podsuszaniem (SMK). Stwierdzono większą przydatność analizy sprężystości w oparciu o znormalizowane funkcje relaksacji naprężeń niż na podstawie reologicznego modelu Maxwella. Kombinowana metoda suszenia pozwala uzyskać susz o najwyższej sprężystości. Warunki prowadzenia suszenia poszczególnymi technikami istotnie zmieniają sprężystość produktu. Zmiany temperatury i prędkości przepływu czynnika suszącego podczas suszenia konwekcyjnego oraz sposobu dostarczania ciepła podczas suszenia sublimacyjnego wpływają na sprężystość suszonego avocado.
    The analysis concerned avocado dried fruit elasticity dehydrated with three methods: convectional (SK), sublimation (SS) and with a combined technique: microwave in conditions of lowered pressure with a convective drying (SMK). A greater usefulness of the analysis of elasticity based on normalised functions of stresses relaxation than based on Maxwell rheological model was determined. A combined method of drying allowed for obtaining dried fruit of the highest elasticity. Conditions of carrying out drying with particular techniques significantly change the product elasticity. Changes of temperature and speed of the drying factor flow during convective drying and the method of supplying heat during sublimation drying, influence dried avocado elasticity.
    Źródło:
    Inżynieria Rolnicza; 2012, R. 16, nr 2, t. 1, 2, t. 1; 307-314
    1429-7264
    Pojawia się w:
    Inżynieria Rolnicza
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Distribution of surface pressure of avocado fruit at impact loads
    Rozkłady nacisków powierzchniowych owoców avocado przy obciążeniach udarowych
    Autorzy:
    Stopa, R.
    Komarnicki, P.
    Młotek, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/93874.pdf
    Data publikacji:
    2014
    Wydawca:
    Polskie Towarzystwo Inżynierii Rolniczej
    Tematy:
    surface pressure
    avocado
    impact load
    nacisk powierzchniowy
    obciążanie udarowe
    Opis:
    The paper presents the results of measurements of surface pressure of Fuerte avocado with the use of Tekscan system in impact loading conditions were presented. Contour lines of thrusts for two variants of loading which differ with speed and energy in the moment of crash were determined. Average values measured during the test were determined and statistical analysis was carried out for them. It was determined that the increase of speed and energy results in the increase of value of the maximum surface pressure but does not influence significantly their distribution on the resistance surface. It was proved that in the central area of contact mainly elastic strains appeared at the lack of plastic strains of tissue.
    W pracy przedstawiono wyniki pomiarów nacisków powierzchniowych avocado odmiany Fuerte przy pomocy systemu Tekscan w warunkach obciążeń udarowych. Wyznaczono warstwice nacisków dla dwóch wariantów obciążenia różniących się prędkością i energią w momencie zderzenia. Wyznaczono średnie wartości wielkości mierzonych podczas testu i przeprowadzono dla nich analizę statystyczną. Ustalono, że wzrost prędkości i energii zderzenia powoduje zwiększenie wartości maksymalnych nacisków powierzchniowych, ale nie wpływa w istotny sposób na ich rozkład na powierzchni oporowej. Wykazano, że w centralnej strefie styku występowały głównie odkształcenie sprężyste przy braku odkształceń plastycznych tkanki.
    Źródło:
    Agricultural Engineering; 2014, 18, 2; 163-174
    2083-1587
    Pojawia się w:
    Agricultural Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of avocado oil on the induction of yeast hydrolases
    Wpływ oleju z awokado na indukcję hydrolaz drożdżowych
    Autorzy:
    Małajowicz, J.
    Rochalska, A.
    Wacławek, W.
    Powiązania:
    https://bibliotekanauki.pl/articles/13925575.pdf
    Data publikacji:
    2020
    Wydawca:
    Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
    Tematy:
    avocado
    oil
    hydrolase
    lipase
    lipolytic activity
    yeast
    Yarrowia lipolytica
    Źródło:
    Zeszyty Problemowe Postępów Nauk Rolniczych; 2020, 601; 13-23
    0084-5477
    Pojawia się w:
    Zeszyty Problemowe Postępów Nauk Rolniczych
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
    Autorzy:
    Moolwong, Jutamas
    Klinthong, Worasaung
    Chuacharoen, Thanida
    Powiązania:
    https://bibliotekanauki.pl/articles/16538556.pdf
    Data publikacji:
    2023-09-06
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    avocado pulp
    fiber-rich ice cream
    antioxidant capacity
    textural property
    Opis:
    Avocado pulp is low in sugar contents but quite high in dietary fiber, nutrients, and phytochemicals with potential health benefits. In this study, the avocado pulp was incorporated into ice cream. The effects of replacing milk fat with avocado on the physical and chemical properties of ice cream and consumer acceptability were evaluated. Milk fat-based ingredients of the ice cream were partially replaced with avocado pulp at ratios of 10, 20, and 30% (w/w). All ice creams were subjected to physical and chemical analyses and were evaluated in sensory acceptability tests. Replacing milk fat with avocado pulp significantly reduced moisture content, protein, and fat content, while it increased the carbohydrate (3.70 to 7.91 g/100 g) and crude fiber content (0.39 to 1.38 g/100 g). A higher content of avocado pulp caused a reduction in overrun and retarded the melting rate due to the effect of high fiber content. Increased viscosity and hardness were observed. The ice cream with the highest avocado pulp content had approximately 3-fold higher total phenolic content determined by the Folin-Ciocalteau method and 2-fold higher antioxidant capacity evaluated as DPPH• and ABTS•+ scavenging activity, and ferric reducing antioxidant power compared to that of the control. Sensory evaluation showed the 20% (w/w) avocado pulp was the suitable ratio for incorporating in the ice cream, which showed a good level of overall acceptability. Thus, our results suggest the potential use of avocado pulp to replace milk fat in frozen dairy products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 3; 289-296
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Dynamics of physiological and biochemical processes in avocado fruit treated with preparations during storage
    Autorzy:
    Kolodyaznaya, Valentina Stepanovna
    Burova, Tatyana Evgenievna
    Kiprushkina, Elena Ivanovna
    Shestopalova, Irina Anatolyevna
    Broyko, Yuliya Vladimirovna
    Filippov, Valeriy Ivanovich
    Klementiev, Dmitriy Anatolyevich
    Kostyuk, Vasilina Alekseevna
    Powiązania:
    https://bibliotekanauki.pl/articles/1034111.pdf
    Data publikacji:
    2020
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    avocado fruit
    chitosan
    pectin substances
    respiration rate
    storage
    terminal oxidases
    Opis:
    This article presents data on the effect of processing avocado fruit on the dynamics of physiological and biochemical processes during low-temperature storage. The aim was to explore the effect of processing Fuerte avocado fruit with ‘Agrokhit’, ‘KHAN-8’ and ‘Extrasol-90’ preparations on the dynamics of physiological and biochemical processes during storage. The effectiveness of the preparations on the change in physiological and biochemical processes during storage of avocado fruit was evaluated by the release of carbon dioxide during their respiration, by the activity of terminal oxidases and the hydrolysis of pectin substances. The respiration rate, the activity of terminal oxidases – catalase, peroxidase, phenol oxidase, tyrosinase – and the kinetics of the hydrolysis of protopectin and pectin depended on the type of preparation and the duration of storage. Processing avocado fruit with the examined preparations did not violate metabolism, which was regulated by change in the activity of terminal oxidases of the plant cells, a reduced respiration rate and the rate of hydrolysis of protopectin and pectin. As a result, there was an increase in the storage period and fruit ripening. To slow down the physiological and biochemical processes – to increase the duration of ripening and storage of avocado fruit – it is recommended that they be treated with chitin derivatives Agrokhit and KHAN-8.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2020, 25; 111-123
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Finite element modelling of heat transfer in avocados
    Autorzy:
    Valente, M.
    Chambarel, A.
    Cordonnier, J.
    Pumborios, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/25126.pdf
    Data publikacji:
    1996
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    fruit surface
    physical property
    tropical fruit
    modelling
    heat transfer
    fruit
    avocado
    Źródło:
    International Agrophysics; 1996, 10, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analiza cech mechanicznych i reologicznych oraz właściwości sensorycznych suszu z avocado
    Analysis of mechanical and rheological features and sensory properties of dried avocado
    Autorzy:
    Stępień, B.
    Jaźwiec, B.
    Pasławska, M.
    Jałoszyński, K.
    Kita, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/292039.pdf
    Data publikacji:
    2013
    Wydawca:
    Polskie Towarzystwo Inżynierii Rolniczej
    Tematy:
    suszenie
    avocado
    cechy wytrzymałościowe
    ocena sensoryczna
    drying
    strength features
    sensory evaluation
    Opis:
    Owoce avocado poddano suszeniu trzema metodami: konwekcyjnie (SK), fontannowo z nagrzewaniem mikrofalowym (SFM) oraz mikrofalowo w warunkach obniżonego ciśnienia (SMP). Badano wpływ wybranych parametrów prowadzenia procesu na jakość suszonego avocado. Właściwości produktu określono metodami instrumentalnymi (praca ściskania, praca przecinania, wskaźniki relaksacji naprężeń i parametry barwy: L*, a*, b*) oraz w oparciu o ocenę sensoryczną (twardość, kruchość, elastyczność oraz barwa). Potwierdzono statystycznie istotny wpływ techniki suszenia na wszystkie analizowane parametry i wskaźniki. Jedynie warunki suszenia fontannowo-mikrofalowego nie wpływały na ocenę sensoryczną w zakresie twardości, kruchości i elastyczności. Najsilniejszy związek odnotowano pomiędzy odpornością suszu z avocado na przecinanie oraz wyróżnikiem kruchości. Susze charakteryzujące się wysoką elastycznością nie są akceptowane przez konsumentów.
    Avocado fruit were subjected to drying with three methods: convectionally, spouted drying with microwave heating and microwave drying in the reduced pressure conditions. Impact of theselected parameters of carrying out the process on the quality of dried avocado was researched. Properties of the product were determined with instrumental methods (compression work, cutting work, stress relaxation ratios and colour parameters: L*, a*, b*) and based on sensory evaluation (hardness, brittleness, elasticity and colour). Statistically significant impact of drying technology on all analysed parameters and indexes was confirmed. Only conditions of spouted -microwave drying did not influence sensor evaluation within hardness, brittleness and elasticity. The strongest relation was reported between dried avocado cutting strength and brittleness ratio. Highly elastic dried fruit is not accepted by clients.
    Źródło:
    Inżynieria Rolnicza; 2013, R. 17, nr 3, t. 2, 3, t. 2; 361-370
    1429-7264
    Pojawia się w:
    Inżynieria Rolnicza
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Determination of oil and biodiesel content, physicochemical properties of the oil extracted from avocado seed (Persea americana) grown in Wonago and Dilla (gedeo zone), southern Ethiopia
    Autorzy:
    Hiwot, Tsegay
    Powiązania:
    https://bibliotekanauki.pl/articles/1193051.pdf
    Data publikacji:
    2016
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    avocado seed oil
    biodiesel
    Soxhlet extraction
    physicochemical properties
    Wonago
    Dilla
    n-hexane
    Opis:
    The avocado seeds were collected from Dilla and Wonago in gedeo zone, southern part of Ethiopia for oil extraction and biodiesel production. The collected seeds were oven dried and crushed in to powder by mortar and pestle. A soxhlet extraction was used for extraction of the oil. The solvent used for oil extraction was n-hexane. The extracted oil was separated from the solvents by vacuum rata evaporator. The oil content, biodiesel content and the physico-chemical parameters of the oil as well as the biodiesel were determined .The oil content and biodiesel content is 27.6% and 95.2% for avocado seed grown in wonago and 27.2% and 94.86% for avocado seed grown in Dilla respectively. The physico-chemical parameters of the oil and biodiesel were determined and the result shows that the acid value of (4, 4.3, 0.89, 0.92), saponification value (223, 219), Kinematic viscosity (36, 7, 5.02, 37.44, 5.15), Density (933, 882, 936, 884 g/ml), Higher heating (38, 40.5, 37, 40), Ester content (95.2, 94.86) respectively. Based on the GC-MS analysis of the biodiesel, four FAME compounds were identified. These are methyl palmitate, methyl linoleate, methyl oleate and methyl stearate. From the physicochemical properties of the biodiesel determined avocado seed oil methyl ester could be used as an alternative energy resource in diesel engine.
    Źródło:
    World Scientific News; 2016, 58; 133-147
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Changes in the fatty acid composition of avocado fruit treated with preparations during storage
    Autorzy:
    Kolodyaznaya, Valentina S.
    Kiprushkina, Elena I.
    Shestopalova, Irina A.
    Broyko, Yuliya V.
    Rumiantceva, Olga N.
    Albulov, Aleksey I.
    Rogozina, Elena A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1034243.pdf
    Data publikacji:
    2019
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    avocado fruit
    bacteria-antagonists
    chitosan
    fatty acid composition
    free fatty acids
    storage
    Opis:
    This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and relative humidity of 90–95% for 45 days. During the storage of avocado fruit, the fat content was determined by the Soxhlet method and free fatty acids were determined on a Shimadzu 20-AD chromatograph. It has been established that palmitic, palmitoleic, oleic, and linolenic acids predominate in Fuerto avocado fruit. It has been shown that during storage of avocado fruit treated with preparations, the hydrolysis of fats (triacylglycerides) is slowed down, which reduces the accumulation of free fatty acids. It was determined that treatment of fruit with the preparation “KHAN-8” slows down the oxidation of arachidonic acid, which is a resistance inducer of the fruit to phytopathogens.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2019, 24; 75-83
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
    Autorzy:
    Nguyen, Thi-Van-Linh
    Nguyen, Quoc-Duy
    Nguyen, Phuoc-Bao-Duy
    Powiązania:
    https://bibliotekanauki.pl/articles/2019467.pdf
    Data publikacji:
    2022-03-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    avocado pulp
    mango pulp
    refractance window drying
    drying kinetics
    phenolics
    color parameters
    Opis:
    Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.2510-10 m2/s to 7.2410-10 m2/s for avocado pulp, and from 4.5010-10 m2/s to 10.6710-10 m2/s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 27-38
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
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