Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

Trends in Food Science and Technology

Volumn 67, Issue , 2017, Pages 260-270

  Barba, Francisco J ^a   Putnik, Predrag ^b   Bursać Kovačević, Danijela ^b   Poojary, Mahesha M ^c,d   Roohinejad, Shahin ^e,f   Lorenzo, José M ^g   Koubaa, Mohamed ^h  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d UNIVERSITY OF CAMERINO   (Italy)

^e FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^f SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^g CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^h SORBONNE UNIVERSITÉ   (France)

Author keywords

Extraction of valuable compounds; Food preservation; Non conventional processing; Opuntia; Thermal treatment

Indexed keywords

BEVERAGES; ELECTRIC FIELDS; EXTRACTION; FOOD PRESERVATION; FRUITS; HEAT TREATMENT; OILS AND FATS;

CONVENTIONAL PROCESSING; HIGH ADDED-VALUE COMPOUNDS; HIGH PRESSURE PROCESSING; NON-THERMAL TECHNOLOGY; OPUNTIA; PRESERVATION TECHNIQUES; PULSED ELECTRIC FIELD; SUPERCRITICAL CO2 EXTRACTION;

THERMAL PROCESSING (FOODS);

EID: 85025080321     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.07.012     Document Type: Review

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