Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
2015
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| Acceso en línea: | http://eprints.uanl.mx/15049/1/218.pdf |