Logo ISSN 1938-6648

 Journals - Volume 16 - 2014

Table of Contents

 

 

   

Thermal treatment, jelly processing and sensory evaluation of cactus pear fruit juice

De Wit, M.*; Bothma, C.; Swart, P.; Frey, M. and Hugo, A.

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Pag.1-14
 

Development of a snack from xoconostle (Opuntia matudae Scheinvar) sweetened with neotame and its antioxidant capacity

Nicte V. Alvarez-Castro, Joel Corrales-Garcia*, Arturo Hernandez-Montes, Ma. del Rosario Garcia-Mateos, Cecilia B. Peña-Valdivia, Beatriz Quiroz-Gonzalez.

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Pag.15-31
 

The structural characteristics, economic performance and prospects for the Italian cactus pear industry

Giuseppe Timpanaro* and Vera Teresa Foti

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Pag.32-50
 

Biopolymeric films based on cactus (Opuntia ficus-indica) mucilage incorporated with gelatin and beeswax

Alma Adela Lira-Vargas, J. Joel E. Corrales-Garcia, Salvador Valle-Guadarrama*,Cecilia Beatriz Peña-Valdivia and Maria Andrea Trejo-Marquez

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Pag.51-70
 



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