Effect of electric field on the characteristics of crude avocado oil and virgin olive

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dc.audiencegeneralPublices_MX
dc.contributor.authorCastañeda Antonio, María Dolores
dc.contributor.authorAriza Ortega, José Alberto
dc.contributor.authorCruz Cansino, Nelly del Socorro
dc.contributor.authorRamírez Moreno, Esther
dc.contributor.authorRamos Cassellis, Maria Elena
dc.contributor.authorBetanzos Cabrera, Gabriel
dc.creatorCastañeda Antonio, María Dolores; 0000-0003-0350-3802
dc.creatorRamos Cassellis, Maria Elena; 0000-0003-4922-848X
dc.creatorBetanzos Cabrera, Gabriel; 0000-0003-2027-6904
dc.date.accessioned2023-03-23T18:49:56Z
dc.date.available2023-03-23T18:49:56Z
dc.date.issued2017-04
dc.description.abstract"The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve the crude oils composition with minimal modifications without the synthetic antioxidant addition".es_MX
dc.identifierhttps://www.researchgate.net/publication/316525812_Effect_of_electric_field_on_the_characteristics_of_crude_avocado_oil_and_virgin_olive
dc.identifier.urihttps://hdl.handle.net/20.500.12371/17943
dc.language.isospaes_MX
dc.rights.accesopenAccesses_MX
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0es_MX
dc.subject.otherCrude avocado oiles_MX
dc.subject.otherElectric fieldes_MX
dc.subject.otherFatty acidses_MX
dc.subject.otherFourier transform infrared spectroscopyes_MX
dc.subject.otherVirgin olive oiles_MX
dc.titleEffect of electric field on the characteristics of crude avocado oil and virgin olivees_MX
dc.typeArtículoes_MX
dc.type.conacytarticlees_MX
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