Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)
Author:
Affiliation:
1. Universidade Federal do Pará, Brasil; Universidade Federal do Pará, Brasil
2. Universidade Federal do Pará, Brasil
3. Universidade Federal do Amazonas, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101167&tlng=en
Reference75 articles.
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2. Incorporação da farinha de resíduo do processamento de polpa de fruta em biscoitos: uma alternativa de combate ao desperdício;Abud A. K. S.;Brazilian Journal of Food Technology,2010
3. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates;Adebowale K. O.;Food Chemistry,2003
4. Farmacopeia brasileira,2010
5. Tropical fruit byproducts water extracts as sources of soluble fibers and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties;Albuquerque M. A. C.;Journal of Functional Foods,2019
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1. Diversity and genetic structure of yellow passion fruit in Boyacá-Colombia using microsatellite DNA markers;Brazilian Journal of Biology;2024
2. Full utilization of the yellow passion fruit peel: Chemical characterization and valorization to reduce biomass waste;Industrial Crops and Products;2023-12
3. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties;Critical Reviews in Food Science and Nutrition;2023-08-10
4. Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa);Metabolites;2023-05-25
5. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles;Frontiers in Nutrition;2023-05-24
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