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...

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Bibliographic Details

Main Authors:	Ruiz Gutiérrez, Martha Graciela, Amaya Guerra, Carlos Abel, Quintero Ramos, Armando, Pérez Carrillo, Esther, Ruiz Anchondo, Teresita, Báez González, Juan Gabriel, Meléndez Pizarro, Carmen O.
Format:	Article
Language:	English
Published:	2015
Online Access:	http://eprints.uanl.mx/15049/1/218.pdf