Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects-Reference-Cited by-同舟云学术

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Published:2018-07-08 Issue:3 Volume:4 Page:47
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

de Toledo Nataly,de Camargo Adriano,Ramos Paula,Button David,Granato Daniel^ORCID,Canniatti-Brazaca Solange

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/3/47/pdf

Reference54 articles.

1. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

2. CARACTERÍSTICAS FÍSICO-QUÍMICAS DA CASCA DO MARACUJÁ AMARELO (Passiflora edulis Flavicarpa Degener) OBTIDA POR SECAGEM

3. Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil

4. Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities

5. Identification of phenolic antioxidants and bioactives of pomegranate seeds following juice extraction using HPLC-DAD-ESI-MSn

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