Passion fruit peel flour – Technological properties and application in food products

Food Hydrocolloids

Volumn 62, Issue , 2017, Pages 158-164

  Coelho, Emanuela Monteiro ^a,b   Gomes, Raquel Guttierres ^c   Machado, Bruna A Souza ^d   Oliveira, Roseane Santos ^d   Lima, Marcos dos Santos ^a   de Azêvedo, Luciana Cavalcanti ^a   Guez, Marcelo A Umsza ^b  

^a Informatics Department   (Brazil)

^b FEDERAL UNIVERSITY OF BAHIA   (Brazil)

^c STATE UNIVERSITY OF MARINGÁ   (Brazil)

^d SENAI CIMATEC   (Brazil)

Author keywords

Emulsifier; Gelling agent; Passiflora edulis; Stabilizer; Thickener

Indexed keywords

EMULSIFICATION; FOOD ADDITIVES; FRUITS; GELATION;

EMULSIFIER; FRUIT PEEL; GELLING AGENTS; PASSIFLORA; PASSIFLORA EDULI; PASSION FRUITS; PROPERTY; STABILISER; TECHNOLOGICAL PROPERTIES; THICKEN;

XANTHAN GUM;

EID: 84982843886     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.07.027     Document Type: Article

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