Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) binomials on physical, chem...

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Bibliographic Details
Main Authors: Beatriz Alejandra Ortega Sanchez, Sonia Maria Costa Celestino, Maria Beatriz de Abreu Gloria, Isadora Costa Celestino, María Isabel Ordóñez Lozada, Samuel Dias Araújo Júnior, Ernandes Rodrigues de Alencar, Lívia de Lacerda de Oliveira
Format: Article
Language:English
Published: Elsevier 2020-06-01
Series:Food Chemistry: X
Subjects:
Bioactive compounds
Thermal process
Food quality
Sensory analysis
Passiflora setacea
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157520300080

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http://www.sciencedirect.com/science/article/pii/S2590157520300080

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