From physicochemical characteristics variability to purple passion fruit (<i>Passiflora edulis</i> f. <i>edulis</i>) powders nutritional value: on the path of zero‐waste
The present study provides valuable insights into the maintenance of physicochemical properties of all fruit fractions across three consecutive harvests. The nutritional characterization of fruit fractions also contributes to move towards a zero-waste value chain in passion fruit processing through whole fruit usage. © 2024 Society of Chemical Industry.
Authors
- Armando J. D. Silvestre (ORCID: https://orcid.org/0000-0001-5403-8416)
- Sı́lvia M. Rocha (ORCID: https://orcid.org/0000-0002-0396-3019)
- Alexandre Fonseca (ORCID: https://orcid.org/0000-0001-5978-9307)
Institutions
- Rede de Química e Tecnologia (PT)
- University of Aveiro (PT)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-21
- DOI
- https://doi.org/10.1002/jsfa.14087
- Citations
- 4
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 2.17
Funders
- Ministério da Educação
- Fundação para a Ciência e a Tecnologia