Application of fermentation for the valorization of residues from Cactaceae family-Reference-Cited by-同舟云学术

Application of fermentation for the valorization of residues from Cactaceae family

Published:2023-06 Issue: Volume:410 Page:135369
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Carpena M.,Cassani L.,Gomez-Zavaglia A.,Garcia-Perez P.,Seyyedi-Mansour S.,Cao Hui,Simal-Gandara J.,Prieto M.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Protein enrichment of an Opuntia ficus-indica cladode hydrolysate by cultivation of Candida utilis and Kluyveromyces marxianus;Akanni;Journal of the Science of Food and Agriculture,2015

5. The influence of Opuntia ficus-indica mucilage edible coating on the quality of “Hayward” kiwifruit slices;Allegra;Postharvest Biology and Technology,2016

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1. Production, purification and recovery of caproic acid, Volatile fatty acids and methane from Opuntia ficus indica;Renewable and Sustainable Energy Reviews;2024-02

2. Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota;Food Research International;2023-12

3. Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation;Foods;2023-11-22

4. Microencapsulation of Betaxanthin Pigments from Pitahaya (Hylocereus megalanthus) By-Products: Characterization, Food Application, Stability, and In Vitro Gastrointestinal Digestion;Foods;2023-07-14