Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

Journal of the Science of Food and Agriculture

Volumn 98, Issue 1, 2018, Pages 166-173

  Coelho, Emanuela M ^a,b   de Azevêdo, Luciana C ^a   Viana, Arão C ^a   Ramos, Ingrid G ^b   Gomes, Raquel G ^c   Lima, Marcos dos S ^a   Umsza Guez, Marcelo A ^b  

^a Informatics Department   (Brazil)

^b FEDERAL UNIVERSITY OF BAHIA   (Brazil)

^c STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

chemical composition; methoxylation; rheological properties; waste

Indexed keywords

PECTIN;

ANALYSIS; CHEMISTRY; DIETARY FIBER; ESTERIFICATION; FLOUR; FLOW KINETICS; FRUIT; PASSIFLORA;

DIETARY FIBER; ESTERIFICATION; FLOUR; FRUIT; PASSIFLORA; PECTINS; RHEOLOGY;

EID: 85026728352     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8451     Document Type: Article

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