Novel Technologies in Juice Processing from Opuntia spp. Fruits
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-78444-7_28
Reference59 articles.
1. Abd El-Razek, F. H., El-Metwally, E. M., Shehab, G. M., Hassan, A. A., & Gomaa, A. M. (2012). Effects of cactus pear (Opuntia ficus indica) juice on oxidative stress in diabetic cataract rats. Saudi Journal for Health Sciences, 1(1), 23.
2. Abisso, T. G., Gugero, B. C., & Fissuh, Y. H. (2018). Physical quality and microbiological safety of some fruit juices served in cafes/juice houses: The case of Hossana town, Southern Ethiopia. Journal of Nutrition & Food Sciences, 8, 1–5.
3. Adebo, O. A., Molelekoa, T., Makhuvele, R., Adebiyi, J. A., Oyedeji, A. B., Gbashi, S., Adefisoye, M. A., Ogundele, O. M., & Njobeh, P. B. (2021). A review on novel nonthermal food processing techniques for mycotoxin reduction. International Journal of Food Science and Technology, 56, 13. https://doi.org/10.1111/ijfs.14734
4. Aruwa, C. E., Amoo, S. O., & Kudanga, T. (2018). Opuntia (Cactaceae) plant compounds, biological activities and prospects-A comprehensive review. Food Research International, 112, 328–344.
5. 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, 307–322.
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