Incorporation of Opuntia spp. into Food Systems
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Springer International Publishing
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https://link.springer.com/content/pdf/10.1007/978-3-030-78444-7_46
Reference144 articles.
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2. Aiello, A., Di Bona, D., Candore, G., et al. (2018). Targeting aging with functional food: Pasta with opuntia single-arm pilot study. Rejuvenation Research, 21, 249–256. https://doi.org/10.1089/rej.2017.1992
3. Akanni, G. B., du Preez, J. C., Steyn, L., & Kilian, S. G. (2015). Protein enrichment of an Opuntia ficus-indica cladode hydrolysate by cultivation of Candida utilis and Kluyveromyces marxianus. Journal of the Science of Food and Agriculture, 95, 1094–1102. https://doi.org/10.1002/jsfa.6985
4. Al Juhaimi, F., Ghafoor, K., Uslu, N., et al. (2020). The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica a. Berger) fruits. Food Chemistry, 125387, 303. https://doi.org/10.1016/j.foodchem.2019.125387
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1. Utilization of Opuntia as an alternative ingredient in value added bread and pasta products;Acta Chimica Slovaca;2023-01-01
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