Browsing FACULTAD DE INGENIERÍA by Subject "freeze-drying; prickly pear ecotype; total polyphenols; antioxidant activity; vitamin C; color index; trace elements; sensory analysis"
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Bioactive compounds and sensory analysis of freeze-dried prickly pear fruits from an inter andean valley in Peru
(Revistas MDPI, 2023)Acceso abiertoPrickly pear fruits are seasonal and have shades ranging from pale green to deep purple. Their pigments are associated with bioactive compounds, being sensitive to thermal transformation processes for their conservation. ...