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Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)

Particle size is an important quality parameter of pharmaceutical and processed food products. The present study aimed at evaluating the effect of powder fractionation on the functional, physicochemical properties and antioxidant activity of cladode powder with particle size ranging from < 45 to...

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Détails bibliographiques
Publié dans:J Food Sci Technol
Auteurs principaux: Nabil, Bouchra, Ouaabou, Rachida, Ouhammou, Mourad, Saadouni, Lamia, Mahrouz, Mostafa
Format: Artigo
Langue:Inglês
Publié: Springer India 2019
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC7026359/
https://ncbi.nlm.nih.gov/pubmed/32123415
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04127-4
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