Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit
Author:
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
Link
http://www.scielo.br/pdf/cta/v37n3/0101-2061-cta-1678-457X20616.pdf
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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