| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5521750 | Innovative Food Science & Emerging Technologies | 2017 | 8 Pages |
Abstract
â¢The activity of the lipoxygenase enzyme in the avocado puree was reduced.â¢The FVE process reduces the oxidative process in the lipid fraction of avocado puree.â¢The proportion of fatty acids is not modified by the effect of the FVE process.â¢The concentration of tocopherols was reduced.
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Authors
Manuel Vargas-Ortiz, Adrien Servent, Marco Salgado-Cervantes, Dominique Pallet,