Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from An Inter-Andean Valley in Peru

Prickly pear fruits are seasonal and have shades ranging from pale green to deep purple. Their pigments are associated with bioactive compounds, being sensitive to thermal transformation processes for their conservation. The objective of this research was to evaluate the bioactive compounds and the...

Descripción completa

Detalles Bibliográficos
Autores principales: Choque-Quispe, David, Ligarda-Samanez, Carlos A., Huamán-Rosales, Edith R., Aguirre Landa, John Peter, Agreda Cerna, Henrry W., Zamalloa-Puma, Miluska M., Álvarez-López, Genaro Julio, Barboza-Palomino, Gloria I., Alzamora-Flores, Humberto, Gamarra-Villanueva, Wilfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179966/
https://www.ncbi.nlm.nih.gov/pubmed/37175272
http://dx.doi.org/10.3390/molecules28093862

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179966/
https://www.ncbi.nlm.nih.gov/pubmed/37175272
http://dx.doi.org/10.3390/molecules28093862

Ejemplares similares