Zobrazeno 1 - 10 of 66 pro vyhledávání: '"prickly pear fruit"'
1
Akademický článek
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2
Akademický článek
Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits
Autor: Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair, Enrique Durán-Guerrero
Publikováno v: Beverages, Vol 9, Iss 3, p 74 (2023)
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances,
Externí odkaz: https://doaj.org/article/4ecf92bed491486e98e56a2e8b8b4afa
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3
Akademický článek
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4
Akademický článek
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5
Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
Autor: T.E. Kgatla, Afam I. O. Jideani, Isobel Lerato Gosh Lekhuleni, Mpho Edward Mashau
Publikováno v: Open Agriculture, Vol 6, Iss 1, Pp 178-191 (2021)
The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aac3bb46befb777975fca9ece61d6577
https://doaj.org/article/fa845a8ba9db416dabb11b6328733d70
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7
Prickly Pear Fruit Extract: Capping Agent for the Sol–Gel Synthesis of Discrete Titanium Dioxide Nanoparticles and Sensitizer for Dye-Sensitized Solar Cell
Autor: Radhika Rajendhiran, Raji Atchudan, Jayabal Palanisamy, Athinarayanan Balasankar, Tae Hwan Oh, Venugopal Deivasigamani, Subramaniyan Ramasundaram
Publikováno v: Coatings; Volume 13; Issue 3; Pages: 579
Plant extracts have been utilized as an ecofriendly natural reducing agent for the synthesis of nanomaterials, including metal oxides. Prickly pear (opuntia) fruit extract (PPE) was used as a reducing agent for the sol–gel synthesis of titanium dio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4f9b21b268e1e53bd250e25ac61d602
https://doi.org/10.3390/coatings13030579
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8
Volatile composition of prickly pear fruit pulp from six Spanish cultivars
Autor: Pilar Legua, Ángel A. Carbonell-Barrachina, Luis Noguera-Artiaga, Francisca Hernández, Lucía Andreu-Coll
Publikováno v: Journal of Food Science. 85:358-363
This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compoun
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4c368d77e92eda2103559a42cad37f3
https://doi.org/10.1111/1750-3841.15001
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9
Drying impact on physicochemical and biochemical criteria of prickly pear fruit peels of three varieties of Opuntia spp
Autor: Hamza Elmahdaoui, Jamila Amzil, Hasnaâ Harrak, Fatima Ettalibi, Chemseddoha Gadhi
Publikováno v: Materials Today: Proceedings. 27:3243-3248
Three Moroccan varieties of Opuntia spp. (Aakria, Safra and Derbana) were studied through physicochemical and biochemical characterizations of their fruit fresh peels, and via the evaluation of drying impact on quality criteria of peel powders dried
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1ce4ce553a8149d39770c5e92df7451
https://doi.org/10.1016/j.matpr.2020.04.726
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10
PHYSICOCHEMICAL CHARACTERIZATION OF JAMS, ARTINASAL, AND INDUSTRIAL PRODUCED FROM THE PRICKLY PEAR FRUIT OF OPUNTIA FICUS-INDICA L
Autor: Boudaoud Yamina, Abdessemed Dalila
Publikováno v: Asian Journal of Pharmaceutical and Clinical Research. :125-127
Objective: This research work is aimed at production and evaluation of the physical-chemical, and sensory qualities of jam produced from the prickly pear fruit from two varieties: Timgad region (Batna, semi-dry area), Elkseur (Bejaia, temperate zone)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5389ecd40bc34c68b7fabfef1b5718d2
https://doi.org/10.22159/ajpcr.2021.v14i2.40227
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