Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulisf.flavicarpa) peel flour
Author:
Affiliation:
1. Department of Food Technology; Federal Institute of Sertão Pernambucano; Petrolina Pernambuco Brazil
2. Department of Food Science; Federal University of Bahia; Salvador Bahia Brazil
3. State University of Maringá; Maringá Paraná Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8451/fullpdf
Reference34 articles.
1. Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste;Hernández-Santos;Int J Food Sci Technol,2015
2. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products;López-Vargas;Food Res Int,2013
3. Evaluation of the effects of passion fruit peel flour (Passiflora edulis fo. flavicarpa) on metabolic changes in HIV patients with lipodystrophy syndrome secondary to antiretroviral therapy;Marques;Braz J Pharmacogn,2016
4. Effects of bark flour of Passiflora edulis on food intake, body weight and behavioral response of rats;Figueiredo;Braz J Phamacogn,2016
5. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre;Macagnan;Bioac Carbohydr Dietary Fibre,2015
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