Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread
Sign Up to like & getrecommendations! Published in 2021 at "Heliyon"
DOI: 10.1016/j.heliyon.2021.e08290
Abstract: The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for… read more here.
Keywords: fruit fermented; fruit; pitaya fruit; performance ... See more keywords
Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit
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DOI: 10.1016/j.postharvbio.2016.09.009
Abstract: Abstract The effect of different cutting styles on the quality and antioxidant activity of pitaya fruit during 4 d of storage at 15 °C was investigated. Pitaya fruit was cut into slice, half-slice and quarter-slice, all… read more here.
Keywords: antioxidant activity; fruit; cutting styles; cut ... See more keywords
Methyl jasmonate enhances wound-induced phenolic accumulation in pitaya fruit by regulating sugar content and energy status
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DOI: 10.1016/j.postharvbio.2017.11.016
Abstract: Abstract Pitaya fruit pretreated with methyl jasmonate (MeJA) were subjected to wounding stress and effects on quality, energy metabolism and phenolic accumulation were investigated. Results showed that MeJA pretreatment effectively inhibited the wound-induced decrease of… read more here.
Keywords: phenolic accumulation; wound induced; energy; pitaya ... See more keywords