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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Detalles Bibliográficos

Principais autores:	Jaime Alejandro Barajas Gamboa, Zuleyma Arias Gómez, Gustavo Adolfo Hincapié-Llanos, María Alejandra Ramírez-Jiménez, Andrés Felipe Ríos-Mesa
Formato:	Artigo
Idioma:	Inglês
Publicado:	Instituto de Tecnologia de Alimentos (ITAL) 2025-03-01
Series:	Brazilian Journal of Food Technology
Assuntos:	Dehydration Preservation Water retention capacity Kinetic rehydration Enzymatic activity, Tropical fruits
Acceso en liña:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100403&tlng=en
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