Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar-Reference-Cited by-同舟云学术

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Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar

Published:2021-05-04 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Do Nascimento Costa Rosely Cristina¹²^ORCID,Ferreira Nadson Libio Bezerra²³^ORCID,De Andrade Romário Oliveira²⁴^ORCID

Affiliation:

1. Department of Agroindustrial Management and Technology, Federal University of Paraiba, Bananeiras - PB, Brazil

2. Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil

3. Department of Food Technology, State University of Campinas, Campinas - SP, Brazil

4. Department of Agroindustria/Food, Professor at the Federal Institute of Alagoas – IFAL. Piranhas – AL, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1914262

Reference49 articles.

1. Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies

2. Development and characterization of cocoa brownie added of fassion fruit albedo flour (Passiflora edulis Sims)

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