Physicochemical, nutritional and functional characteristics of two underutilised fruit cactus species (Myrtillocactus) produced in central Mexico

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 381-386

  Guzmán Maldonado, Salvador Horacio ^a   Herrera Hernández, Guadalupe ^a   Hernández López, David ^b   Reynoso Camacho, Rosalia ^c   Guzmán Tovar, Abril ^a   Vaillant, Fabrice ^d   Brat, Pierre ^d  

^a INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^b DEPARTAMENTO DE INGENIERÍA QUÍMICA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^d CIRAD   (France)

Author keywords

Functional; Garambullo; Industrialisation; Myrtillocactus; Nutritional

Indexed keywords

ASCORBIC ACID; BETALAIN; CAFFEIC ACID; COPPER; GALLIC ACID; IRON; PHENOL DERIVATIVE; VANILLIN; VEGETABLE PROTEIN;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CACTACEAE; CONTROLLED STUDY; ENDEMIC SPECIES; FOOD COMPOSITION; FOOD QUALITY; FRUIT; GEOGRAPHICAL VARIATION (SPECIES); MEXICO; MYRTILLOCACTUS GEOMETRIZANS; MYRTILLOCACTUS SCHENCKII; NUTRITIONAL VALUE; PEAR; PHYSICAL CHEMISTRY; PLANT FIBER; SOLUBILITY; SPECIES DIVERSITY;

CACTACEAE; MYRTILLOCACTUS; MYRTILLOCACTUS GEOMETRIZANS; MYRTILLOCACTUS SCHENCKII; OPUNTIA;

EID: 77049116503     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.039     Document Type: Article

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