Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products - List of publications

Department of Food Science (UCPH FOOD)

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

Research output: Contribution to journal › Journal article › Research › peer-review

Francisco J. Barba
Predrag Putnik
Danijela Bursac Kovacevic
Poojary, Mahesha Manjunatha
Shahin Roohinejad
Jose M. Lorenzo
Mohamed Koubaa

Original language	English
Journal	Trends in Food Science & Technology
Volume	67
Pages (from-to)	260-270
Number of pages	11
ISSN	0924-2244
DOIs	https://doi.org/10.1016/j.tifs.2017.07.012
Publication status	Published - 2017

Research areas

Opuntia, Food preservation, Extraction of valuable compounds, Non-conventional processing, Thermal treatment

ID: 183501907