Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices

Author:

Kallel Fatma,Chaibi Zeinab,Neifar Mohamed,Chaabouni Semia Ellouz

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference74 articles.

1. Pears. I: Jaiswal, A.K. (red.) Nutritional Composition and Antioxidant Properties of Fruits and Vegetables;Ghazouani,2020

2. Prickly pear cactus as a raw material for lactic acid production by Lactococcus lactis subsp;Tamine;Lact. Malays. J. Microbiol,2018

3. Opuntia (Cactaceae) plant compounds, biological activities and prospects-A comprehensive Review;Aruwa;Food Res. Int.,2018

4. Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties;Karabagias;J. Food Sci. Technol.,2019

5. Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices;Chavez-Santoscoy;Plant. Foods Hum. Nutr.,2009

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