Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

Author:

ARAÚJO Letícia da Silva1,COSTA Eva Maria Rodrigues1,SOARES Taliane Leila2,SANTOS Idália Souza dos3,JESUS Onildo Nunes de2

Affiliation:

1. Universidade Estadual do Maranhão, Brasil

2. Embrapa Mandioca e Fruticultura, Brazil

3. Universidade Federal do Recôncavo da Bahia, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference38 articles.

1. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed J.;International Journal of Food Science & Technology,2005

2. Shelf life of minimally processed pineapples treated with ascorbic and citric acids;Antoniolli L. R.;Bragantia,2012

3. Conservação pós-colheita de frutos de amoreira-preta;Antunes L. E. C.;Pesquisa Agropecuaria Brasileira,2003

4. Effect of method of preservation of pulp on the quality of carbonated and noncarbonated beverages prepared from peach fruit;Arora S.;Journal of Food Quality,2009

5. Postharvest of yellow passion fruit: effect of chemicals and storage temperature;Arruda M. C.;Revista Semina, Ciências Agrárias,2011

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