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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 3

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Original Article

Cactus pear cladodes powders as a source of dietary fibre: purification and properties

Carmen SaenzDept. Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, ChileCorrespondence[email protected]

Maylin YoongDept. Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile

Fernando FiguerolaFacultad de Ciencias Agrarias, Instituto de Ciencia y Tecnología de Alimentos, Universidad Austral de Chile, Valdivia, Chile

Italo ChiffelleDept. Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile

Ana María EstevezDept. Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile

Pages 283-289 | Published online: 13 Oct 2011

Cite this article
https://doi.org/10.3109/09637486.2011.624492

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Articles from other publishers (10)

Federica Blando, Clara Albano, Cristian Jiménez‐Martínez & Anaberta Cardador‐Martínez. 2022. Molecular Mechanisms of Functional Food. Molecular Mechanisms of Functional Food 193 237 .

Panagiotis Chaloulos, Apostolos-Emmanouil Bazanis, Maria Georgiadou, Styliani Protonotariou & Ioanna Mandala. (2021) Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour. LWT 151, pages 112171.
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Maryna de Wit & Herman Fouché. 2021. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications 259 285 .

A. Du Toit, M. De Wit, S. Naudé, M. Taljaard, H.J. Fouché, A. Hugo & S.L. Venter. (2019) Functional properties and sensory evaluation of mucilage from South-African cactus pear cladodes. Acta Horticulturae:1247, pages 251-260.
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A. Du Toit, M. De Wit, K.D. Seroto, H.J. Fouché, A. Hugo & S.L. Venter. (2019) Rheological characterization of cactus pear mucilage for application in nutraceutical food products. Acta Horticulturae:1247, pages 63-72.
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Alba Du Toit, Maryna De Wit, Hermanus J. Fouché, Marli Taljaard, Sonja L. Venter & Arno Hugo. (2019) Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties. Journal of Food Science and Technology 56:5, pages 2404-2416.
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Elhadi M. Yahia & Carmen Sáenz. 2017. Fruit and Vegetable Phytochemicals. Fruit and Vegetable Phytochemicals 941 956 .

Tichaona Nharingo & Mambo Moyo. (2016) Application of Opuntia ficus-indica in bioremediation of wastewaters. A critical review. Journal of Environmental Management 166, pages 55-72.
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Isela Rojas-Molina, Elsa Gutiérrez-Cortez, Moustapha Bah, Alejandra Rojas-Molina, César Ibarra-Alvarado, Eric Rivera-Muñoz, Alicia del Real & Ma. de los Angeles Aguilera-Barreiro. (2015) Characterization of Calcium Compounds in Opuntia ficus indica as a Source of Calcium for Human Diet . Journal of Chemistry 2015, pages 1-8.
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Ana María Estévez, Fernando Figuerola, Enrique Bernuy & Carmen Sáenz. (2013) Dietary fibre concentrate from Chilean algarrobo ( Prosopis chilensis (Mol.) Stuntz) pods: Purification and characterization . Food Science and Technology International 20:8, pages 629-635.
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Cactus pear cladodes powders as a source of dietary fibre: purification and properties

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