Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study

The inflorescences of Chamaedorea tepejilote Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of Chamaedorea tepejilote Liebm. are nutritionally pro...

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Detalles Bibliográficos
Autores principales: Hernández-Castillo, Jocelyn Blanca Esthela, Bernardino-Nicanor, Aurea, Vivar-Vera, María de los Ángeles, Montañez-Soto, José Luis, Teniente-Martínez, Gerardo, Juárez-Goiz, José Mayolo Simitrio, González-Cruz, Leopoldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285206/
https://www.ncbi.nlm.nih.gov/pubmed/32365750
http://dx.doi.org/10.3390/polym12051016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285206/
https://www.ncbi.nlm.nih.gov/pubmed/32365750
http://dx.doi.org/10.3390/polym12051016

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