Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents-Reference-Cited by-同舟云学术

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Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents

Published:2024-04-04 Issue: Volume: Page:1-12
ISSN:0960-3123
Container-title:International Journal of Environmental Health Research
language:en
Short-container-title:International Journal of Environmental Health Research

Author:

Yazidi Raghda¹²^ORCID,Yeddes Walid¹^ORCID,Djebali Kais³^ORCID,Hammami Majdi¹^ORCID,Aidi-Wannes Wissem¹^ORCID,Ben Farhat Mouna¹^ORCID,Msaada Kamel¹^ORCID,Saidani Tounsi Moufida¹^ORCID

Affiliation:

1. Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia

2. Faculty of Science of Tunis, University of Tunis EL Manar, Tunis, Tunisia

3. Useful Materials Valorization Laboratory, National Centre for Research in Materials Science, Soliman, Tunisia

Funder

reported there is no funding associated with the work

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/09603123.2024.2337831

Reference34 articles.

1. The Effect of Chemical Composition of Wild Opuntia Ficus Indica Byproducts on its Nutritional Quality, Antioxidant and Antifungal Efficacy

2. Using of Prickly Pear (Opuntia Spp.) Fruit Juice and Peels in Cookies Production

3. Antioxidant Activity of Opuntia spp.: A Review

4. Traceability of Opuntia spp.

5. Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity

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