1 |
Majdoub H, Roudesli S, Picton L, Le Cerf D, Muller G, Grisel M. 2001. Prickly pear nopals pectin from Opuntia ficus indica physico chemical study in dilute and semidilute solutions. Carbohydr Polymers 46: 69-79
DOI
ScienceOn
|
2 |
Femandex ML, Trejo A. 1994. Prickly pear (Opuntia sp.) pectin alters hepatic cholesterol metabolism without affecting cholesterol absorption in Guinea pigs fed a hypercholesterolemic diet. J Nutr 124: 817-824
|
3 |
Shin JE, Han MJ, Lee IK, Moon YI, Kim DH. 2003. Hypoglycemic activity of Oouruia ficus-indica var. saboten on alloxan- or streptozotocin-induced diabetic mice. Kor J Pharmacogn 34: 75-79
|
4 |
Joubert E. 1993. Processing of the fruit of five prickly pear cultivars grown in South Africa. International J Food Sci Technol 28: 377-382
|
5 |
Joo DS, Cho SY. 2003. Preparation of carrageenan hydrolysates from carrageenan with organic acid. J Korean Soc Food Sci Nutr 32: 42-46
DOI
ScienceOn
|
6 |
Lai VM, Wong PA, Lii CY. 2000. Effects of cation properties on sol-gel transition and gel properties of kappa carrageenan. J Food Science 65: 1332-1337
DOI
ScienceOn
|
7 |
Chun HJ, 1995. Influence of carrageenan addition on the rheological properties of Omija extract jelly. Kor J Soc Food Sci 11: 33-36
|
8 |
Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. Kor J Soc Food Sci 16: 160-166
|
9 |
Jeong SJ, jun KY, Kang TH, Ko EB, Kim YC. 1999. Flavonoids from the fruits of Opuntia ficus-indica var. saboten. Kor J Pharmacogn 30: 84-86
|
10 |
Lee SP, Lee SK, Ha YD. 2000. Alcohol fermentation of Opuntia ficus fruit juice. J Food Sci Nutr 5: 32-36
|
11 |
Bae IY, Yoon EJ, WOO JM, Lee HG, Yang CB. 2002. The development of Korea traditional wine using the fruits of Opuntia ficus-indica var. saboten. J Kor Soc Agric Chem Biotechnol 45: 11 -17
|
12 |
Lee SP, Son MJ. 2004. Optimization of lactic acid fermentation of prickly pear extract. J Food Sci Nutr 9: 7-13
DOI
ScienceOn
|
13 |
Kim IC. 1999. Manufacture of citron jelly using the citronextract. J Korean Soc Food Sci Nutr 28: 396-402
|
14 |
Medina-Torres L, Torrestiana-Sanchez B, Alonso S. 2003. Mechanical properties of gels formed by mixtures of mucilage gum (Opuntia ficus indica) and carrageenans. Carbohydr Polymers 52: 143-150
DOI
ScienceOn
|
15 |
Yoo MH, Lee HG, Lim ST. 1997. Physical properties of the films prepared with glucomannan extracted from Amorphophallus konjac. Kor J Food Sci Technol 29: 255-260
|
16 |
Yoshimura M, Nishinari K. 1999. Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights. Food Hydrocol 13: 227 233
DOI
ScienceOn
|
17 |
Heenan CN, Adams MC, Hosken RW, Fleet GH. 2002. Growth medium for culturing probiotics bacteria for applications in vegetarian food products. Lebensm- Wiss u-Technol 35: 171-176
DOI
ScienceOn
|
18 |
Lee YC, Hwang K, Han DH, Kim SD. 1997. Compositions of Opuntia ficus-indica. J Kor Food Sci Technol 29: 847-853
|
19 |
Choi JY, Song ES, Chung HK. 1994. A study of textural properties and preferences of fruit pectin jelly. Kor Dietary Culture 9: 259-266
|
20 |
Yoon HS, Oh MS. 2003. Quality characteristics of mixed polysaccharide gels with various kiwifruit contents. Kor J Soc Food Cookery Sci 19: 511-520
|
21 |
Lee JH, Park SJ, Son SH. 1993. The rheological properties and applications of modified starch and carrageenan complex as stabilizer. Kor J Food Sci Technol 25: 672-676
|
22 |
Kossori RL, Villaume C, Boustani E, Sauvaire Y, Mejean L. 1998. Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus-indica sp.). Plant Foods Hum Nutr 52: 263-270
DOI
ScienceOn
|
23 |
Macartain P, Jacquier JC, Dawson KA. 2003. Physical characteristics of calcium induced K-carrageenan networks. Carbohydr Polymers 53: 395-400
DOI
ScienceOn
|
24 |
Nancib N, Boudjelal A, Benslimane C, Blanchard F, Boudrant J, 2001. The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus. Bioresource Technol 78: 149 - 153
DOI
ScienceOn
|