In vitro evaluation of the fermentation of added-value agroindustrial by-products: Cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients

International Journal of Food Science and Technology

Volumn 48, Issue 7, 2013, Pages 1460-1467

  Diaz Vela, Juan ^a   Totosaus, Alfonso ^b   Cruz Guerrero, Alma E ^a   De Lourdes Pérez Chabela, María ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b Food Science Lab   (Mexico)

Author keywords

Antioxidant activity; Dietary fibre; Fermentation; Fruits; Prebiotics

Indexed keywords

BACTERIA; CARBON; FERMENTATION; LACTIC ACID; PLANTS (BOTANY); RATE CONSTANTS;

AGROINDUSTRIAL BY-PRODUCT; ANTI-OXIDANT ACTIVITIES; DIETARY FIBRE; FUNCTIONAL INGREDIENT; LACTIC ACID BACTERIA; PEDIOCOCCUS PENTOSACEUS; PREBIOTICS; SOLUBLE CARBOHYDRATES;

FRUITS;

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; PEDIOCOCCUS PENTOSACEUS; PYRUS;

EID: 84879604993     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12113     Document Type: Article

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