Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa)

In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxida...

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Detalles Bibliográficos
Autores principales: Macedo, Maria Clara Coutinho, Correia, Vinícius Tadeu da Veiga, Silva, Viviane Dias Medeiros, Pereira, Débora Tamires Vitor, Augusti, Rodinei, Melo, Júlio Onésio Ferreira, Pires, Christiano Vieira, de Paula, Ana Cardoso Clemente Filha Ferreira, Fante, Camila Argenta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10303758/
https://www.ncbi.nlm.nih.gov/pubmed/37367845
http://dx.doi.org/10.3390/metabo13060684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10303758/
https://www.ncbi.nlm.nih.gov/pubmed/37367845
http://dx.doi.org/10.3390/metabo13060684

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