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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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Nabil, Bouchra, Ouaabou, Rachida, Ouhammou, Mourad, Saadouni, Lamia, Mahrouz, Mostafa
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2019
Fag:
Original Article
Online adgang: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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