Carotenoid content, antioxidant activity and sensory evaluation of low-calorie nopal (opuntia ficus-indica) marmalade

Journal of Food Processing and Preservation

Volumn 36, Issue 3, 2012, Pages 267-275

  Leopoldo, González Cruz ^a   Santiago, Filardo Kerstupp ^b   Arturo, Bello Pérez Luis ^c   Norma, Güemes Vera ^b   Aurea, Bernardino Nicanor ^a  

^a DEPARTAMENTO DE INGENIERÍA QUÍMICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHEMICAL CHARACTERISTIC; DEHYDROXYLATIONS; EXTRACTABILITY; OPUNTIA FICUS INDICA; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SPREADABILITY; STORAGE CONDITION; STORAGE TIME;

CHEMICAL PROPERTIES; HEAT TREATMENT; PIGMENTS; SUGAR (SUCROSE);

PLANTS (BOTANY);

OPUNTIA; OPUNTIA FICUS-INDICA;

EID: 84862173586     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00589.x     Document Type: Article

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