Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other...

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Detalles Bibliográficos
Autores principales: Martínez, Carmen, Jiménez, Alfonso, Garrigós, Maria Carmen, Valdés, Arantzazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297537/
https://www.ncbi.nlm.nih.gov/pubmed/37372593
http://dx.doi.org/10.3390/foods12122382

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297537/
https://www.ncbi.nlm.nih.gov/pubmed/37372593
http://dx.doi.org/10.3390/foods12122382

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