Chemical characterization of yellow‐orange and purple varieties of <i>Opuntia ficus‐indica</i> fruits and thermal stability of their betalains-Reference-Cited by-同舟云学术

Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalains

Published:2022-12-16 Issue:1 Volume:88 Page:161-174
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Carreón‐Hidalgo Juan Pablo¹,Román‐Guerrero Angélica²,Navarro‐Ocaña Arturo³^ORCID,Gómez‐Linton Darío R.⁴,Franco‐Vásquez Diana Carolina¹,Franco‐Vásquez Adrián Marcelo⁵,Arreguín‐Espinosa Roberto⁵,Pérez‐Flores Laura J.⁴^ORCID

Affiliation:

1. Biotechnology Program Universidad Autónoma Metropolitana Iztapalapa Mexico City Mexico

2. Department of Biotechnology Universidad Autónoma Metropolitana Iztapalapa Mexico City Mexico

3. Department of Food and Biotechnology Universidad Nacional Autónoma de México Coyoacán Mexico City Mexico

4. Department of Health Science Universidad Autónoma Metropolitana Iztapalapa Mexico City Mexico

5. Department of Biomacromolecule Chemistry Universidad Nacional Autónoma de México Coyoacán Mexico City Mexico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16421

Reference56 articles.

1. Betalains, Phenols and Antioxidant Capacity in Cactus Pear [Opuntia ficus-indica (L.) Mill.] Fruits from Apulia (South Italy) Genotypes

2. Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits

3. Economic estimation of cactus pear production and its feasibility in Spain

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