J.A. Mendoza-Espinoza
Colegio de Ciencias y Humanidades, Academia de Biología Humana, Universidad Autónoma de la Ciudad de México, Ermita Iztapalapa 4163, Lomas de Zaragoza, 09620 CDMX, México
[ 1 ] - Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice
Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and red...
نویسندگان همکار