From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero‐waste
Alexandre M. A. Fonseca,
Armando J. D. Silvestre,
Sílvia M. Rocha
Abstract:BACKGROUNDPurple passion fruit (Passiflora edulis f. edulis) is a highly appreciated fruit typically consumed in fresh or processed into various food products. The peel and seeds, which are by‐products of fruit processing, are rich in nutrients and bioactive compounds with potential to be valorised into food applications. However, raw material variability is often a major obstacle to successfully achieve such valorisation. The present study aimed to contribute to a zero‐waste valorisation strategy of purple pa… Show more
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