Modern Technologies in Opuntia spp. Juice Processing

Author:

Karacabey Erkan,Turgut Sebahattin Serhat,Küçüköner Erdoğan

Publisher

Springer International Publishing

Reference78 articles.

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2. Antunes-Ricardo, M., Gutiérrez-Uribe, J. A., López-Pacheco, F., Alvarez, M. M., & Serna-Saldívar, S. O. (2015). In vivo anti-inflammatory effects of isorhamnetin glycosides isolated from Opuntia ficus-indica (L.) Mill cladodes. Industrial Crops and Products, 76, 803–808. https://doi.org/10.1016/j.indcrop.2015.05.089

3. Barba, F. J., Esteve, M. J., & Frígola, A. (2012). High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review. Comprehensive Reviews in Food Science and Food Safety, 11(3), 307–322. https://doi.org/10.1111/j.1541-4337.2012.00185.x

4. Barba, F. J., Parniakov, O., Pereira, S. A., Wiktor, A., Grimi, N., Boussetta, N., Saraiva, J. A., Raso, J., Martin-Belloso, O., Witrowa-Rajchert, D., Lebovka, N., & Vorobiev, E. (2015). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International, 77, 773–798. https://doi.org/10.1016/j.foodres.2015.09.015

5. Barba, F. J., Putnik, P., Bursać Kovačević, D., Poojary, M. M., Roohinejad, S., Lorenzo, J. M., & Koubaa, M. (2017). Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends in Food Science & Technology, 67, 260–270. https://doi.org/10.1016/j.tifs.2017.07.012

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