Olio di avocado per la produzione di creme di cioccolato spalmabili

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Bibliografia

Eyres L., Nimma S., Hendriks G. (2004) Avocado Oil: a new edibile oil from Australasia, Institute of Food, Nutrition and Human Health, Massey University, Albany Campus 1:1-4

Lopez Lledesma R., Frati Munari A.C., Hernandez Dominguez B.C., et al. (1996) Monounsaturated fatty acid (avocado) rich diet for mild hypercholesterolemia. Archives of Medical Research, 27(4):519-23

Reed A. et al. (2001) The analyses of avocado oil compared with olive oil – Food New Zealand, 1(1):20-25

Requejo-Tapia L.C. (1999) Avocado Postharvest Research: 1998/99: Seasonal Changes in Lipid Content and Fatty Acid Composition of ‘Hass’ Avocados – The Horticulture and Food Research Institute of New Zealand Ltd, Cap1: 3-5, 21

Lu Q.Y., Arteaga J.R., Zhang Q., Huerta S., Go V.L., Heber D. (2005). Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances. Journal of Nutritional Biochemistry,16(1):23-30

Duester K.C. (2001). Avocado fruit is a rich source of beta-sitosterol. Journal of American Diet Association, 101(4):404-5

Ding H., Chin Y.W., Kinghorn A.D., D’Ambrosio S.M. (2007). Chemopreventive characteristics of avocado fruit. Seminars in Cancer Biology, 17(5):386-94