Monitoring of seed composition of prickly pear (Opuntia ficus‐indica L) fruits during maturation period
- 28 April 2003
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (8) , 846-849
- https://doi.org/10.1002/jsfa.1423
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear ( Opuntia ficus-indica )Zeitschrift für Lebensmittel-Untersuchung und Forschung, 2001
- Effect of pH and temperature on the thermostability of prickly pear (Opuntia ficus-indica) yellow-orange pigmentsMolecular Nutrition & Food Research, 2000
- Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.)Plant Foods for Human Nutrition, 1998
- CHEMICAL COMPOSITION OF FRUIT AND SEEDS OF CACTUS PEARS DURING EARLY AND LATE-INDUCED CROP RIPENINGActa Horticulturae, 1997
- Chemical characterization of prickly pear pulp, Opuntia ficus‐indica, and the manufacturing of prickly pear jamInternational Journal of Food Science & Technology, 1983
- Nutritive value of prickly pear seeds,Opuntia ficus-indicaPlant Foods for Human Nutrition, 1983
- Chemical Characterization of Prickly Pear Seed Oil, Opuntia ficus‐indicaJournal of Food Science, 1982