Potato snacks added with active components: effects of the vacuum impregnation and drying processes
ABSTRACT: Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this resear...
- Autores:
-
Duarte Correa, Yudy Stella
Granda Restrepo, Diana María
Vega Castro, Oscar Alfonso
Cortés, Misael
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/38222
- Acceso en línea:
- https://hdl.handle.net/10495/38222
- Palabra clave:
- Solanum tuberosum
Alimentos Funcionales
Functional Food
Papas fritas
Potato chips
Fortificación de alimentos
Food fortification
http://aims.fao.org/aos/agrovoc/c_25238
https://id.nlm.nih.gov/mesh/D011198
https://id.nlm.nih.gov/mesh/D055951
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/