Optimization of Lactic Acid Fermentation of Prickly Pear Extract |
Son, Min-Jeong
(Department of Food Science and Technology, Keimyung University)
Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) |
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The effect of supplementation by diferent nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhammosus
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DOI ScienceOn |
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Sugar composition and invertase activity in prickly pear fruit
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DOI |
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Recovered lipids from prickly pear (Opuntia ficus-indica (L.) Mill) peel: a good source of polyunsaturated fatty acids, natural antioxidant vitains and sterols
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DOI ScienceOn |
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Developmental changes in composition and quality of prickly pear cactus cladodes (nopalitos)
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DOI ScienceOn |
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The many uses of prickly pears (Opuntia Mill.) in Peru and Mexico
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Betalains of Celosia argentea
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DOI ScienceOn |
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Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits
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DOI ScienceOn |
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Functional properties of mucilage and pigment extracted from Opuntia ficusindica
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Effect of pH and temperature on the thermostability of prickly pear (Opuntia ficus-indica) yellow-orange pidments
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DOI ScienceOn |
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Compositions of Opuntia ficus-indica
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The mucilage of Opuntia ficus indica
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DOI ScienceOn |
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Alcohol fermentation of Opuntia ficus fruit juice
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Acceptance and use of medicinal plants in family medicine
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DOI |
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A purified extract from prickly pear cactus (Opuntia fulginosa) controls experimentally induced diabetes in rats
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DOI ScienceOn |
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Composition of pulp, skin and seeds of prickly pears fruit ( Opuntia ficus-indica sp.)
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DOI ScienceOn |
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Prickly pear (Opuntia sp.) pectin alters hepatic cholesterol metabolism without affecting cholesterol absorption in guinea pigs fed a hypercholesterolemic diet
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Lactic acid from cheese whey permeate:Productivity and economics of a continuous membrane bioreactor
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DOI ScienceOn |
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Influence of specific growth rate on biomass yield produtivity, and composition of Candia utilis in batch and continuous culture
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Lactobacillus helveticus growth and lactic acid production during pH controlled batch cultures in whey permeate/yeast extract medium
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DOI ScienceOn |
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Temperture abuse initiating yeast growth in yoghurt
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DOI ScienceOn |
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Nutritive value of prikly pear seed, Opuntia ficus-indica
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DOI |
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Effect of aeration conditions on the production of red pigments by Monascus purpureus growth on prickly pear juice
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DOI ScienceOn |
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