Concepedia

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

Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, Mahesha M. Poojary, Shahin Roohinejad, José M. Lorenzo, Mohamed Koubaa

Trends in Food Science & Technology · 2017 · 171 citations · 82 references

DOI

Concepts

References

82

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Charis M. Galanakis · Trends in Food Science & Technology · 2012 · 1.2K citations

, , +14

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Francisco J. Barba, Oleksii Parniakov, Sofia Pereira et al. · Food Research International · 2015 · 732 citations

, , +13

Antioxidant Activities of Sicilian Prickly Pear (<i>Opuntia ficus indica</i>) Fruit Extracts and Reducing Properties of Its Betalains:  Betanin and Indicaxanthin

Daniela Butera, Luisa Tesoriere, Francesca Di Gaudio et al. · Journal of Agricultural and Food Chemistry · 2002 · 538 citations

, , +17

Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear (<i>Opuntia</i>spp.) Clones

Florian C. Stintzing, Kirsten M. Herbach, Markus R. Moßhammer et al. · Journal of Agricultural and Food Chemistry · 2004 · 532 citations

, , +17

Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods

Jimaima Lako, V. Craige Trenerry, Mark L. Wahlqvist et al. · Food Chemistry · 2006 · 488 citations

, , +17