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

Published 2017 View Full Article

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Title
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
Authors
Keywords
Opuntia, Food preservation, Extraction of valuable compounds, Non-conventional processing, Thermal treatment
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 67, Issue -, Pages 260-270
Publisher
Elsevier BV
Online
2017-07-14
DOI
10.1016/j.tifs.2017.07.012

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