The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica)

European Food Research and Technology

Volumn 212, Issue 2, 2001, Pages 213-216

  Turker, Nuzhet ^a   Coşkuner, Yalçin ^a   Ekiz, H Ibrahim ^a   Aksay, Salih ^a   Karababa, Erşan ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Betalain; Cactus pear; Pigment fermentation; Thermostability

Indexed keywords

EID: 0013057520     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000247     Document Type: Article

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