Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 4, 2006, Pages 275-287

  Moßhammer, Markus R ^a   Stintzing, Florian C ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Betalains; Cactus pear; Colouring foodstuff; Fruit powder; Juice concentrate; Natural colourants; Opuntia ficus indica

Indexed keywords

ENZYME KINETICS; EVAPORATION; FOOD PRESERVATION; FOOD PROCESSING; ISOMERIZATION; MICROFILTRATION; PLANTS (BOTANY);

BETALAINS; CACTUS PEAR; COLOURING FOODSTUFF; FRUIT POWDERS; JUICE CONCENTRATES; OPUNTIA FICUS INDICA; PASTEURISATION;

FRUIT JUICES;

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

EID: 33750368294     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.04.003     Document Type: Article

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