Chemical, Physico-chemical, Technological, Antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Food Research International

Volumn 51, Issue 2, 2013, Pages 756-763

  López Vargas, Jairo H ^a   Fernández López, Juana ^b   Pérez Álvarez, José A ^b   Viuda Martos, Manuel ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antibacterial; Antioxidant; Co products; Fiber; Passion fruits

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIBACTERIAL; ANTIBACTERIAL PROPERTIES; ANTIOXIDANT PROPERTIES; CHEMICAL COMPOSITIONS; CO-PRODUCTS; DIETARY FIBERS; FIBER CONTENTS; FIBER TYPES; FLAVONOID; FLAVONOID CONTENT; MICRODILUTION; NATURAL FOOD; PASSIFLORA; PASSION FRUITS; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PROXIMATE COMPOSITIONS; SOLUBLE FIBER; SOLVENT SYSTEM; TECHNOLOGICAL PROPERTIES; TEST SYSTEMS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLS; WATER HOLDING;

ANTIOXIDANTS; CHEMICAL PROPERTIES; FRUITS; METHANOL; OILS AND FATS; ORGANIC SOLVENTS; PHENOLS; SOLAR RADIATION; VALUE ENGINEERING;

FIBERS;

EID: 84874434187     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.055     Document Type: Article

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