Antioxidant fortification of yogurt with red cactus pear peel and its mucilage-Reference-Cited by-同舟云学术

Antioxidant fortification of yogurt with red cactus pear peel and its mucilage

Published:2019-01-01 Issue:1 Volume:17 Page:824-833
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Hernández-Carranza Paola¹^ORCID,Jattar-Santiago Karen Y.¹,Avila-Sosa Raúl¹^ORCID,Pérez-Xochipa Ivonne¹,Guerrero-Beltrán José A.²^ORCID,Ochoa-Velasco Carlos E.¹^ORCID,Ruiz-López Irving I.³^ORCID

Affiliation:

1. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Mexico

2. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Mexico

3. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Mexico

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1654548

Reference46 articles.

1. Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts

2. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

3. Agro-industrial potential of exotic fruit byproducts as a source of food additives

4. Bioactive compounds and scavenging capacity of pulp, peel and seed extracts of the Amazonian fruit Quararibea cordata against ROS and RNS

5. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

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5. Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production;Agronomy;2023-02-01