Evaluation of colour properties and chemical quality parameters of cactus juices

By F. Stintzing, Andreas Schieber, R. Carle. 2003

366 citations recorded by the source corpus.

Subfields: Ecology, Evolution, Behavior and Systematics, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/fd09d91abd8307621892b7bc2340f38a497507cb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology, Evolution, Behavior and Systematics

1. F. Bellec
2. F. Vaillant
3. E. Imbert
4. R. Carle
5. F. Stintzing

In Food Science

1. F. Bellec
2. F. Vaillant
3. E. Imbert
4. R. Carle
5. F. Stintzing
6. Markus Mosshammer
7. K. Gould

In Plant Science

1. F. Bellec
2. F. Vaillant
3. E. Imbert
4. F. Stintzing
5. R. Carle

Citations in the corpus

• Pitahaya (Hylocereus spp.): a new fruit crop, a market with a future (2006, methodology): “The mesocarp contains 82–88% water with a typical total soluble solids content between (7 and 11) g·L–1 in mature fruit [28, 47, 51].”
• Cactus Pear Fruits (Opuntia spp.): A Review of Processing Technologies and Current Uses ♦ (2006, background): “…‘Bianca’, ‘Gialla’, ‘Gymno carpo’, ‘Morado’, and ‘Rossa’) from Opuntia ficus-indica fruits amounting to 883.4 and even 1929.1 mg/L followed by taurine (323.6 to 407.3 mg/L), glutamine (98.3 to 574.6 mg/L), and serine (130.6 mg/L to 392.6 mg/L) (Stintzing et al., 1999, 2003; Kugler et al., 2006).”