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Quality attributes and functional compounds of Mexican plum (Spondias purpurea L.) fruit ecotypes
(Fruits, 2015-01)
Introduction. Mexico harbors a great diversity of Spondias purpurea ecotypes, whose fruit is called Mexican plum and has a good consumer acceptance because of its organoleptic and nutritional characteristics. Materials and ...
Chemical and phenotypic diversity of mexican plums (spondias purpurea l.) From the states of Guerrero and Morelos, Mexico
(Revista Brasileira de Fruticultura, 2017-06-05)
Fruits from 86 ecotypes of Mexican plum were harvested from the states of Guerrero and Morelos during the dry season. Of these, 22 were wild ecotypes and 64 were cultivated varieties. Among the variables measured, those ...
Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin
(LWT - Food Science and Technology, 2017-01)
This study assesses the effect of the osmotic dehydration (OD) of mango slices in an emulsion (600 golids kg_1 emulsion) prepared with inulin and piquin-pepper oleoresin. In addition, mango was osmodehydrated in a sucrose ...
Elaboracion y caracterización de Vermicomposta
(Foro de estudios sobre Guerrero, 2015-04)
The vermicomposting is a simple, viable and productive eco-technology for intensive production of organic fertilizer, the quality of the product it produces. Unlike other conventional techniques, the vermicomposting process ...
Propiedades físicas, químicas y antioxidantes de variedades de mango crecidas en la costa de Guerrero
(Revista fitotecnia mexicana, 2016-05-20)
Mango (Mangifera indica L.) is a tropical fruit that stands out for its par¬ticular flavor and aroma, it is widely accepted, and it has growing demand in international markets. Since properties and composition vary according ...
Evaluación de películas de almidón de maíz para incrementar la vida poscosecha de Spondias purpurea L
(Foro de estudios sobre Guerrero, 2016-02-29)
Evaluation of edible films corn starch for increase postharvest life of Spondias purpurea L. Objective. To evaluate the physical and chemical changes of S. purpurea fruits coated with corn starch films during storage at ...
Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
(CyTA - Journal of Food, 2018-11-22)
The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for ...
Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
(Teylor & Francis, 2018-11)
The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for ...
Estabilidad térmica de aceite virgen de coco obtenido de dos cultivares crecidos en Guerrero, México.
(Rev. Fitotec. Mex., 2019-02)
The interest in virgin coconut oil has grown in recent years due to its beneficial effects on health and its attractive physicochemical and sensorial characteristics for the consumer. In this study, the thermal stability ...
Análisis de perfil de textura de frutos partenocarpicos de mango cv. "Ataúlfo"
(Revista Mexicana de Ciencias Agrícolas, 2019-08)