Effect of the Type of Thermal Treatment on the Nutritional and Nutraceutical Characteristics of Pacaya Inflorescences (<i>Chamaedorea tepejilote</i> Liebm)

Effect of the Type of Thermal Treatment on the Nutritional and Nutraceutical Characteristics of Pacaya Inflorescences (<i>Chamaedorea tepejilote</i> Liebm)

<i>Chamaedorea tepejilote</i> Liebm is a palm native to the south of Mexico and Central America. In Mexico, the male inflorescences are roasted, fried, boiled, or accompanied by other ingredients to decrease their bitter aftertaste, and they can be consumed by the inhabitants. However, i...

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Bibliographic Details
Main Authors: Pedro Mancera-Castro, Aurea Bernardino-Nicanor, José Mayolo Simitrio Juárez-Goiz, Gerardo Teniente-Martínez, Leopoldo González-Cruz
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Biology and Life Sciences Forum
Subjects:
Pacaya
thermal treatment
antioxidant activity
nutraceutical characteristics
Online Access:https://www.mdpi.com/2673-9976/18/1/36

Internet

https://www.mdpi.com/2673-9976/18/1/36

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