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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Tumbo, an Andean fruit: Uses, nutrition, processing, and biomolecules

Larry Oscar Chañi-Paucar1, Perfecto Chagua-Rodríguez1, Walter Javier Cuadrado-Campó1

  • 1Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru.

Heliyon
|May 6, 2024
PubMed
Summary

Tumbo fruit, a species within the Passiflora genus, offers significant industrial potential due to its nutritional and bioactive properties. This review highlights its applications in food, pharmaceuticals, and cosmetics, emphasizing its value for biorefineries.

Keywords:
Andean fruitsBioactive compoundsFunctional foodsGenus PassifloraNovel foods

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