Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (<i>Oecopetalum mexicanum</i>)

Cachichín (<i>Oecopetalum mexicanum</i>) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) on the seed’s...

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Autores principales:	Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Merino, Marisol Castillo-Morales, José Andrés Herrera-Corredor, Libia Iris Trejo-Téllez, Itzen Aguiñiga-Sánchez, Adriana Contreras-Oliva, Aleida Selene Hernández-Cázares
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-02-01
Colección:	Biology and Life Sciences Forum
Materias:	cachichín raw toasted boiled color water activity
Acceso en línea:	https://www.mdpi.com/2673-9976/40/1/28
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