Influence of Passion Fruit Juice on Colour Stability and Sensory Acceptability of Non-Sugar Yacon-Based Pastes

Considering the amount of waste generated during the juice extraction of yellow passion fruits and the wide range of applications of this fruit rind albedo, the content of albedo

As these formulations that have outstanding nutritionally presents persimmon in its composition, which may contribute to increase persimmon availability to consumer and even

In this way, this study was undertaken to evaluate the effect of three pasteurization temperatures on the sensory stability of sugarcane juice acidified with passion fruit pulp

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction

(1986), as the passion fruit juice has high concentration of organic acids, storage at room temperature, over time causes higher conversion of sucrose to reducing

All experimental plants were evaluated for the number of leaves, plant height (cm), stem diameter (mm), leaf length (mm), web width (mm), aerial part fresh and dry weight (g)

Coincidence index according to Hamblin and Zimmermann (1986) of the 30 best plants of sour passion fruit selected based on fruit production characteristics, fruit number and

Passion fruit woodiness disease (PWD) severity (A) and incidence (B) increase over time in yellow passion fruit ( Passiflora edulis Sims) mechanically inoculated with