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Preparation of passion fruit puree by flash vacuum-expansion

Brat Pierre, Olle Didier, Reynes Max, Cogat Pierre Olivier, Brillouet Jean-Marc. 2001. Preparation of passion fruit puree by flash vacuum-expansion. Journal of Food Science, 66 (4) : pp. 542-547.

Journal article ; Article de revue à facteur d'impact
Full text not available from this repository.

Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

Abstract : Purple passion fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A puree was obtained with about 50% / fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple puree was enriched in anthocyanins and alcohol-insoluble residue. The puree had higher consistency and viscosity, which was related to its alcohol-insoluble residue and starch contents. (Résumé d'auteur)

Mots-clés Agrovoc : Grenadille, Pulpe de fruits, Traitement, Extraction, Jus de fruits, Paroi cellulaire, Viscosité, Couleur, Polyholoside, Propriété rhéologique, Composé volatil, Purée de fruit

Mots-clés complémentaires : Flash-détente

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Brat Pierre, CIRAD-FLHOR-ARF (FRA) ORCID: 0000-0003-0429-9575
  • Olle Didier
  • Reynes Max, CIRAD-FLHOR-DIR (FRA)
  • Cogat Pierre Olivier
  • Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)

Autres liens de la publication

  • Document en bibliothèque
  • Localisation du document : CD_BR10687 [(Bibliothèque de Lavalette)] ; CD_PE193 [(Bibliothèque de Lavalette)]

Source : Cirad - Agritrop (https://agritrop.cirad.fr/487101/)

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