Chemical characterization of sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5424-5431

  Gurrieri, Sergio ^a,c   Miceli, Laura ^b   Maria Lanza, C ^b   Tomaselli, Filippo ^b   Bonomo, Raffaele P ^b   Rizzarelli, Enrico ^a,b  

^a CNR   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Fruit juice; Opuntia ficus indica; Prickly pear; Sensory analysis

Indexed keywords

ASCORBIC ACID; FRUCTOSE; GLUCOSE; IRON; MANGANESE; METAL ION; NITROGEN; PECTINESTERASE; PHOSPHORIC ACID; SUGAR; TARTARIC ACID; ZINC;

ACIDITY; ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; COLOR; COMPARATIVE STUDY; CULTIVAR; ELECTRON SPIN RESONANCE; ENZYME ACTIVITY; FLAVOR; FOOD ANALYSIS; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FRUIT; FRUIT JUICE; HEAT TREATMENT; HUMAN; ITALY; NONHUMAN; ODOR; SWEETNESS; VISCOSITY;

ASCORBIC ACID; BEVERAGES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD PRESERVATION; FRUCTOSE; FRUIT; GLUCOSE; HUMANS; NITROGEN; ODORS; SICILY;

OPUNTIA FICUS; OPUNTIA FICUS-INDICA; PRUNUS PERSICA; PYRUS COMMUNIS;

EID: 0033667541     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9907844     Document Type: Article

References (5)

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