Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105205
Abstract: Abstract Cassava foam, another form in which cassava may potentially be used as food, was produced from the pulp of yellow-flesh and white-flesh cassava varieties by whipping with foaming agent (20 %w/w glycerol monostearate colloid,… read more here.
Keywords: foam; white flesh; flesh cassava; cassava ... See more keywords
Carotenoid Profiling of Yellow-Flesh Peach Fruit
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DOI: 10.3390/foods11121669
Abstract: In this study, the carotenoid profiles and content in 132 cultivars of yellow-flesh peach having different fruit developmental periods (short, middle, and long), fruit surface indumenta (glabrous and pubescent skin), and flesh colors (yellow, golden,… read more here.
Keywords: carotene; carotenoid content; yellow flesh; flesh peach ... See more keywords
Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars
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DOI: 10.3390/plants12081618
Abstract: Qualitative traits and chemical properties of 32 peach cultivars (yellow flesh and white flesh fruits) and 52 nectarine cultivars (yellow flesh and white flesh fruits) of different pomological characteristics is performed, and the correlation between… read more here.
Keywords: yellow white; nectarine cultivars; white flesh; flesh fruits ... See more keywords