Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties

Cultivar and Harvest Month Influence the Nutrient Content of Opuntia spp. Cactus Pear Cladode Mucilage Extracts

(2018) Alba du Toit et al.   MOLECULES

Continuous high and low temperature induced a decrease of photosynthetic activity and changes in the diurnal fluctuations of organic acids in Opuntia streptacantha

(2017) Zaida Zarely Ojeda-Pérez et al.   PLoS One

Quality of Opuntia robusta and its use in development of mayonnaise-like product

(2013) Aurea Bernardino-Nicanor et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functional properties and proximate composition of cactus pear cladodes flours

(2011) Jaime López-Cervantes et al.   Food Science and Technology

Cactus pear cladodes powders as a source of dietary fibre: purification and properties

(2011) Carmen Saenz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization

(2010) F.M. León-Martínez et al.   CARBOHYDRATE POLYMERS

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

(2009) M.A. Ayadi et al.   INDUSTRIAL CROPS AND PRODUCTS