Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high conten...

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Bibliographic Details
Main Authors: María de los Ángeles Hernández-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jiménez-Hernández, Ricardo Salazar, Manuel Octavio Ramírez-Sucre, Albert Ibarz, Rubí Guadalupe Utrilla-Coello, Carlos Ortuño-Pineda
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Rheology
emulsifying properties
fiber
hydrocolloids
Online Access:http://dx.doi.org/10.1080/19476337.2018.1513955

Internet

http://dx.doi.org/10.1080/19476337.2018.1513955

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