Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels
Author:
Affiliation:
1. Department of Chemical and Biochemical Engineering TecNM/Instituto Tecnológico de Durango Durango Mexico
2. Facultad de Ciencias Químicas Universidad Autónoma de San Luis Potosí San Luis Potosí, S.L.P Mexico
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15745
Reference53 articles.
1. Characterization of pectins extracted from pomegranate peel and their gelling properties
2. Advances in the pectin production process using novel extraction techniques: A review
3. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics
4. Ultrasound Applications in Food Processing
5. Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup
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