Biochemical and Nutritional Characterization of Three Prickly Pear Species with Different Ripening Behavior-Reference-Cited by-同舟云学术

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Biochemical and Nutritional Characterization of Three Prickly Pear Species with Different Ripening Behavior

Published:2005-12 Issue:4 Volume:60 Page:195-200
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Hernández-Pérez Talia,Carrillo-López Armando,Guevara-Lara Fidel,Cruz-Hernández Andrés,Paredes-López Octavio

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-005-8618-y.pdf

Reference23 articles.

1. El-kossori RD, Villaume C, Boustani E, Sauvarie Y, Méjean L (1998) Composition of pulp, skin, seeds of prickly pears fruit (Opuntia ficus-indica sp.). Plant Foods Hum Nutr 52: 263–270.

2. Sáenz C (2000) Processing technologies and alternative for cactus pear (Opuntia spp) fruits and cladodes. J Arid Environ 46: 209–225.

3. Pimienta-Barrios E (1994) Prickly pear (Opuntia spp): A valuable fruit crop for semi-arid lands of Mexico. J Arid Environ 28: 1–11.

4. Carrillo-López A, Cruz-Hernández A, Cárabez-Trejo A, Guevara-Lara F, Paredes-López O (2002) Hydrolytic activity and ultraestructural changes in fruit skins from two prickly pear (Opuntia sp.) varieties during storage. J Agric Food Chem 50: 1681–1685.

5. Huber DJ (1983) The role of cell wall hydrolases in fruit softening. Hort Rev 5: 169–219.

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