Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation

Author:

Ayed Lamia,Hamdi Moktar

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Reference33 articles.

1. Adams MR (1985) Vinegar. In: Wood BJB (ed) Microbiology of fermented foods, Vol. 1. Elsevier, New York, pp 1–48

2. Castellar MR, Obón JM, Alacid M, Fernández-López JA (2003) Color properties and stability of betacyanins from Opuntia fruits. J Agric Food Chem 51:2772–2776

3. Cay YZ, Corke H (1999) Amaranthus betacyanin pigments applied in model food systems. J Food Sci 64:869–873

4. Chu SC, Chen C (2006) Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem 98:502–507

5. Dehbi F, Hasib A, Tilaoui M, El Batal H, Zaki N, Ouatmane A, Jaouad A, Zyad A (2013) Bioactive constituents, antioxidant activity and in vitro cancer cell cytotoxicity of Moroccan prickly pear (Opuntia ficus-indica L.) juices. J Nat Sci Res 3(14):12–20

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