Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the e...

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Detalles Bibliográficos
Autores principales: Ruiz-Gutiérrez, Martha G., Amaya-Guerra, Carlos A., Quintero-Ramos, Armando, Pérez-Carrillo, Esther, Ruiz-Anchondo, Teresita de J., Báez-González, Juan G., Meléndez-Pizarro, Carmen O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272353/
https://www.ncbi.nlm.nih.gov/pubmed/25993418
http://dx.doi.org/10.3390/molecules20058875

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272353/
https://www.ncbi.nlm.nih.gov/pubmed/25993418
http://dx.doi.org/10.3390/molecules20058875

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