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Comparison between different ion exchange resins for the deacidification of passion fruit juice
ArticleAbstract: Passion fruit is highly appreciated for its aroma, but its strong acidity limits its use in formulatPalabras claves:Deacidification, Ion exchange, Passiflora edulis v. flavicarpa, resinAutores:Dornier M., Edwin Vera, Jenny Ruales, Reynes M., Vaillant F.Fuentes:scopusComparison of different methods for deacidification of clarified passion fruit juice
ArticleAbstract: The high acidity of passion fruit limits its addition in food preparation. In order to easy the usesPalabras claves:Bipolar electrodialysis, Conventional electrodialysis, Deacidification, Ion-exchange resin, Passion fruit juice, precipitationAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Pourcelly G., Reynes M., Sandeaux J., Vaillant F.Fuentes:scopusPhenolic compounds, carotenoids and antioxidant activity of three tropical fruits
ArticleAbstract: Major compounds (i.e. phenolic compounds and carotenoids) were analysed in the extracts of the ediblPalabras claves:carotenoids, Food analysis, Food composition, HPLC-MS, ORAC, PHENOLIC COMPOUNDS, Rubus adenotrichus, Rubus glaucus, Solanum betaceum, Solanum quitoenseAutores:Alter P., Brat P., Dhuique-Mayer C., Gancel A.L., Gunata Z., Jenny Ruales, Mertz C., Perez A.M., Vaillant F.Fuentes:scopus