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

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

doi:10.1016/j.tifs.2017.07.012

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

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

Ingredient and Dairy Technology

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

149 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Trends in Food Science & Technology
Vol/bind	67
Sider (fra-til)	260-270
Antal sider	11
ISSN	0924-2244
DOI	https://doi.org/10.1016/j.tifs.2017.07.012
Status	Udgivet - 2017

Adgang til dokumentet

10.1016/j.tifs.2017.07.012

Citationsformater

Barba, F. J., Putnik, P., Kovacevic, D. B., Poojary, M., Roohinejad, S., Lorenzo, J. M., & Koubaa, M. (2017). 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. Trends in Food Science & Technology, 67, 260-270. https://doi.org/10.1016/j.tifs.2017.07.012

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. / Barba, Francisco J.; Putnik, Predrag; Kovacevic, Danijela Bursac et al.
I: Trends in Food Science & Technology, Bind 67, 2017, s. 260-270.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Barba, FJ, Putnik, P, Kovacevic, DB, Poojary, M, Roohinejad, S, Lorenzo, JM & Koubaa, M 2017, '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', Trends in Food Science & Technology, bind 67, s. 260-270. https://doi.org/10.1016/j.tifs.2017.07.012

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title = "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",

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

author = "Barba, {Francisco J.} and Predrag Putnik and Kovacevic, {Danijela Bursac} and Mahesha Poojary and Shahin Roohinejad and Lorenzo, {Jose M.} and Mohamed Koubaa",

year = "2017",

doi = "10.1016/j.tifs.2017.07.012",

language = "English",

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pages = "260--270",

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T1 - Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products

T2 - From preservation of beverages to valorization of by-products

AU - Barba, Francisco J.

AU - Putnik, Predrag

AU - Kovacevic, Danijela Bursac

AU - Poojary, Mahesha

AU - Roohinejad, Shahin

AU - Lorenzo, Jose M.

AU - Koubaa, Mohamed

PY - 2017

Y1 - 2017

KW - Opuntia

KW - Food preservation

KW - Extraction of valuable compounds

KW - Non-conventional processing

KW - Thermal treatment

U2 - 10.1016/j.tifs.2017.07.012

DO - 10.1016/j.tifs.2017.07.012

M3 - Journal article

SN - 0924-2244

VL - 67

SP - 260

EP - 270

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

ER -