Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica)

Food Science and Technology International

Volumn 9, Issue 4, 2003, Pages 271-278

  Jaramillo Flores, M E ^a   Gonzalez Cruz L ^a   Cornejo Mazon M ^a   Dorantes alvarez L ^a   Gutierrez Lopez G F ^a   Hernandez Sanchez H ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Antioxidant activity; Cactus pear; Carotene; Carotenoids; Cladodes; Cryptoxanthin; Lutein

Indexed keywords

ANTIOXIDANTS; HEAT TREATMENT; MOISTURE; PROTEINS;

DRAUGHT RESISTANT PLANTS;

FOOD PRODUCTS;

CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS; PYRUS COMMUNIS;

EID: 0142059047     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201303036093     Document Type: Article

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