An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities-Reference-Cited by-同舟云学术

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An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities

Published:2019-04 Issue: Volume:278 Page:568-578
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Amaya-Cruz Diana M.,Pérez-Ramírez Iza F.,Delgado-García Jorge,Mondragón-Jacobo Candelario,Dector-Espinoza Andrés,Reynoso-Camacho Rosalía

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Functional foods and nutraceuticals as dietary intervention in chronic diseases; novel perspectives for health promotion and disease prevention;Adefegha;Journal of Dietary Supplements,2018

2. Functional properties and characterization of dietary fiber from Mangifera pajang Kort. fruit pulp;Al-Sheraji;Journal of Agricultural and Food Chemistry,2011

3. UPLC–QTOF/MS for a rapid characterisation of phenolic compounds from leaves of Myrtus communis L;Amani;Phytochemical Analysis,2013

4. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of food beverages to valorization of by-products;Barba;Trends in Food Science & Technology,2017

5. Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues;Cano;Food Chemistry,2017

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2. Thermo-Responsive Hydrogel Containing Microfluidic Chitosan Nanoparticles Loaded with Opuntia ficus-indica Extract for Periodontitis Treatment;International Journal of Molecular Sciences;2024-08-29

3. Argovit™ silver nanoparticles transform agro-waste into phenolic biofactories: Postharvest stress for high-value compound production in prickly pear peels;LWT;2024-08

4. By-product of prickly pear juice industry: a novel ingredient to improve the physicochemical, texture and sensory properties of cake;Journal of Food Measurement and Characterization;2024-07-26

5. Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller);Discover Food;2024-07-13

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