Fermentation of Opuntia stricta (Haw.) fruits for betalains concentration

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 11, 2008, Pages 4253-4257

  Castellar, M R ^a   Obon J M ^a   Alacid, M ^a   Fernandez Lopez J A ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Betacyanins; Betalains; Betanin; Color; Ethanol fermentation; Food colorants; Opuntia stricta; Saccharomyces cerevisiae

Indexed keywords

BETACYANIN; BETALAIN; BETANIN; COLORING AGENT; PLANT EXTRACT;

ARTICLE; BEVERAGE; CARBOHYDRATE METABOLISM; CHEMISTRY; FERMENTATION; FRUIT; METABOLISM; OPUNTIA; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

BETACYANINS; BETALAINS; BEVERAGES; CARBOHYDRATE METABOLISM; COLORING AGENTS; FERMENTATION; FRUIT; OPUNTIA; PLANT EXTRACTS; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

OPUNTIA; OPUNTIA STRICTA; SACCHAROMYCES CEREVISIAE;

EID: 47049105071     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703699c     Document Type: Article

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