The impact of freeze drying on the rehydration and enzymatic browning of the avocado variety Hass (Persea americana Mill.)

Abstract In 2021, Colombia produced 214,700 t of Hass avocado, representing 32.46% of the country’s total avocado production, with 96,358 t (44%) exported. Dehydration allows food preservation, whereas freeze-drying does not affect the avocado’s organoleptic features, except for its texture. The Has...

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Bibliografische Detailangaben

Hauptverfasser:	Jaime Alejandro Barajas Gamboa, Zuleyma Arias Gómez, Gustavo Adolfo Hincapié-Llanos, María Alejandra Ramírez-Jiménez, Andrés Felipe Ríos-Mesa
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Instituto de Tecnologia de Alimentos (ITAL) 2025-03-01
Schriftenreihe:	Brazilian Journal of Food Technology
Schlagworte:	Dehydration Preservation Water retention capacity Kinetic rehydration Enzymatic activity, Tropical fruits
Online-Zugang:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100403&tlng=en
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