Rheological behaviour of acetylated pectins from cactus pear fruits ( Opuntia albicarpa and O. matudae )
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DOI: 10.1016/j.foodhyd.2018.07.009
Abstract: Abstract Acetylated-low methoxyl pectins were isolated from sweet prickly-pear (Opuntia albicarpa) and ‘xoconostle’ or acidic prickly-pear (O. matudae), by sequential extraction with water in presence of ethylenediaminetetraacetic acid as sequestering agent. The extraction protocol resulted… read more here.
Keywords: prickly pear; acetylated pectins; opuntia albicarpa; behaviour acetylated ... See more keywords
Identifying non-destructive growth and maturity indexes of Prickly pear (Opuntia albicarpa S. Var. Burrona) and evaluation of freeze-drying conditions
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DOI: 10.1080/19476337.2019.1676315
Abstract: ABSTRACT Around the world, prickly pear fruits are valued as a source of dietary functional compounds and ingredients for innovative foods. Growth and physicochemical changes of Opuntia albicarpa S. fruits were recorded from 0 to… read more here.
Keywords: freeze drying; prickly pear; opuntia albicarpa; non destructive ... See more keywords