Changes in physiological and some nutritional, nutraceuticals, chemical-physical, microbiological and sensory quality of minimally processed cactus pears cvs ‘Bianca’, ‘Gialla’ and ‘Rossa’ stored under passive modified atmosphere-Reference-Cited by-同舟云学术

Changes in physiological and some nutritional, nutraceuticals, chemical-physical, microbiological and sensory quality of minimally processed cactus pears cvs ‘Bianca’, ‘Gialla’ and ‘Rossa’ stored under passive modified atmosphere

Published:2017-10-12 Issue:5 Volume:98 Page:1839-1849
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Palma Amedeo¹^ORCID,Continella Alberto²,La Malfa Stefano²,D'Aquino Salvatore¹

Affiliation:

1. Institute of Sciences of Food Production; National Research Council; Regione Baldinca, Li Punti, Sassari Italy

2. Department of Agriculture, Food and Environment; University of Catania; Catania Italy

Funder

National Research Council of Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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3. Color properties and stability of betacyanins from Opuntia fruits;Castellar;J Agric Food Chem,2003

4. Chemical and rheological characteristics of orange-yellow cactus pear pulp from Egypt;El-Samahy;J Prof Assoc Cactus Dev,2006

5. Antioxidative effects of cactus pear [Opuntia ficus-indica (L) Mill.] fruits from Sicily and bioavailability of betalain components in healthy humans;Livrea;Acta Hortic,2009

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