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CyTA - Journal of Food Volume 13, 2015 - Issue 2
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Articles

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Efectos de diferentes métodos de descongelación en la estabilidad de compuestos bioactivos y aceptabilidad sensorial del brócoli congelado

Daniel Villarreal-GarcíaCentro de Biotecnología-FEMSA, Department of Biotechnology and Food Engineering, Tecnológico de Monterrey-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849Monterrey, Nuevo Leon, México
,
Pedro A. Alanís-GarzaCentro de Biotecnología-FEMSA, Department of Biotechnology and Food Engineering, Tecnológico de Monterrey-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849Monterrey, Nuevo Leon, México
,
María del Rosario Cuéllar-VillarrealCentro de Biotecnología-FEMSA, Department of Biotechnology and Food Engineering, Tecnológico de Monterrey-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849Monterrey, Nuevo Leon, México
,
Mónica Redondo-GilCentro de Biotecnología-FEMSA, Department of Biotechnology and Food Engineering, Tecnológico de Monterrey-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849Monterrey, Nuevo Leon, México
,
José Luis Mora-NievesFrigorizados La Huerta, S.A. de C.V. Rancho Medio Kilo, Calle 1 número 140, Colonia Medio Kilo, C.P. 20350San Francisco de los Romo, Aguascalientes, México
&
Daniel A. Jacobo-VelázquezCentro de Biotecnología-FEMSA, Department of Biotechnology and Food Engineering, Tecnológico de Monterrey-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849Monterrey, Nuevo Leon, MéxicoCorrespondence[email protected]
Pages 312-320 | Received 01 Jul 2014, Accepted 27 Sep 2014, Published online: 20 Oct 2014

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