The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits-Reference-Cited by-同舟云学术

The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits

Published:2016-10 Issue:5 Volume:23 Page:711-717
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Mi-Hyun,Kim Hee Jung,Jang Mi,Lim Tae-Gyu,Hong Hee-Do,Rhee Young Kyoung,Kim Kyung-Tack,Cho Chang-Won

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.5.711

Reference23 articles.

1. Park CM Kwak BH Park SH Kim H Rhyu DY 2013 Comparison of biological activities of Opuntia humifusa and Opuntia ficus-indica. Korean J Plant Res 26 519 525 10.7732/kjpr.2013.26.5.519

2. Lee YC Pyo YH Ahn CK Kim SH 2005 Food functionality of Opuntia ficus-indica var. cultivated in Jeju island. J Food Sci Nutr 10 103 116 10.3746/jfn.2005.10.1.103

3. Jang SY Kim MH Hong GJ 2012 Quality characteristics of Sulgidduk added with Cheonnyuncho fruit powder. J East Asian Soc Dietary Life 22 365 373

4. Saenz C 2000 Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes. J Arid Environ 46 209 225 10.1006/jare.2000.0676

5. Jeon ER Park ID 2006 Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22 62 68

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1. Physiological Activities of Opuntia monacantha Haw. Fruit and Stem;Journal of the Korean Society of Food Science and Nutrition;2021-05-31

2. Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts;Korean Journal of Food Preservation;2018-08-31