2011
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico. Contreras L.E., Jaimez O.J., Castañeda O.A., Añorve M.J. and Villanueva R.S. Journal of Stored Products and Postharvest Research 2(2), 37-39, February 2011
Abstract
The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built the flavor profile of the samples according to ISO 13299:2003. The chemical composition was determined according to AOAC. The differences observed between sensory profiles and chemical composition of the four O. joconostle studied were significant even though all fruits belonged to the same specie and variety. The maturity stage, the chemical composition of soil and the geographic region could have influence on the results.
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.