Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts

Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages

(2016) Paola Hernández-Carranza et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

(2015) Nadia Chougui et al.   FOOD CHEMISTRY

Residues of minimally processed carrot and gelatin capsules: Potential materials for packaging films

(2015) Aline Oliveira e Silva Iahnke et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil

(2015) Alireza Dashipour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear

(2015) Dulce María Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel

(2015) P. Hernández-Carranza et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica

(2014) María Jesús Cejudo-Bastante et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract

(2012) Muhammad Javeed Akhtar et al.   CARBOHYDRATE POLYMERS

Response surface modeling and optimization of process parameters for aqueous extraction of pigments from prickly pear (Opuntia ficus-indica) fruit

(2012) J. Prakash Maran et al.   DYES AND PIGMENTS

Development of model for mechanical properties of tapioca starch based edible films

(2012) J. Prakash Maran et al.   INDUSTRIAL CROPS AND PRODUCTS

Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants

(2011) Anaberta Cardador-Martínez et al.   Food Science and Technology

Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

(2011) Changdao Mu et al.   FOOD HYDROCOLLOIDS

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

(2010) J.F. Ayala-Zavala et al.   JOURNAL OF FOOD SCIENCE

Determination of Antioxidant Constituents in Cactus Pear Fruits

(2010) José A. Fernández-López et al.   PLANT FOODS FOR HUMAN NUTRITION

Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L.

(2009) Maria G. Carneiro-da-Cunha et al.   JOURNAL OF FOOD ENGINEERING

Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants

(2009) D.A. Jacobo-Velázquez et al.   JOURNAL OF FOOD SCIENCE

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

(2009) María Alejandra Rojas-Graü et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

(2008) J.M. Obón et al.   JOURNAL OF FOOD ENGINEERING