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

53 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 - Sept 2017

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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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, 09.2017, 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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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",

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AU - Putnik, Predrag

AU - Kovacevic, Danijela Bursac

AU - Poojary, Mahesha

AU - Roohinejad, Shahin

AU - Lorenzo, Jose M.

AU - Koubaa, Mohamed

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KW - Opuntia

KW - Food preservation

KW - Extraction of valuable compounds

KW - Non-conventional processing

KW - Thermal treatment

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DO - 10.1016/j.tifs.2017.07.012

M3 - Journal article

SN - 0924-2244

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JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

ER -

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

UN SDGs

Access to Document

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