Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols
Rosa Ana Abalos, Elisa Fernanda Naef, María Victoria Aviles, María Beatriz Gómez
Topics & Concepts
PolyphenolGallic acidFood scienceChemistryVacuum dryingTexture (cosmology)MoisturePorosityChromatographyFreeze-dryingOrganic chemistryAntioxidantComputer scienceArtificial intelligenceImage (mathematics)Phytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical MethodsTea Polyphenols and Effects