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

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

151 Citations (Scopus)

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

Keywords

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

Access to Document

10.1016/j.tifs.2017.07.012

Cite this

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.
In: Trends in Food Science & Technology, Vol. 67, 2017, p. 260-270.

Research output: Contribution to journal › Journal article › Research › 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, vol. 67, pp. 260-270. https://doi.org/10.1016/j.tifs.2017.07.012

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