Andere Kunden interessierten sich auch für
![Preparation and Preservation of Prickly Cactus Pear : Syrup]( "Preparation and Preservation of Prickly Cactus Pear : Syrup")
Preparation and Preservation of Prickly Cactus Pear : Syrup26,99 €![Feeding Cactus Pear (Opuntia ficus-indica) to Livestock]( "Feeding Cactus Pear (Opuntia ficus-indica) to Livestock")
Feeding Cactus Pear (Opuntia ficus-indica) to Livestock26,99 €![Effect of Some Technological Treatments on the Cactus Pear Products]( "Effect of Some Technological Treatments on the Cactus Pear Products")
Effect of Some Technological Treatments on the Cactus Pear Products42,99 €![Evaluation of substrates and methods of asexual propagation of prickly pear cactus]( "Evaluation of substrates and methods of asexual propagation of prickly pear cactus")
Evaluation of substrates and methods of asexual propagation of prickly pear cactus26,99 €![Impact Of Hydro-thermo Mechanical Process On Cactus Pear Peel Snacks]( "Impact Of Hydro-thermo Mechanical Process On Cactus Pear Peel Snacks")
Impact Of Hydro-thermo Mechanical Process On Cactus Pear Peel Snacks46,99 €![Cactus pear (Opuntia spp.)]( "Cactus pear (Opuntia spp.)")
Cactus pear (Opuntia spp.)27,99 €![Storage of pear with diphenylamine]( "Storage of pear with diphenylamine")
Storage of pear with diphenylamine44,99 €
The effect of variety, ripening stage and plantation
region on the chemical and technological properties
of yellow-orange and red cactus pear (prickly pear)
fruits were studied. Some chemical and technological
properties of cactus pulps were evaluated during
frozen storage for 12 months. In this study, some
products were processed from cactus pear and then
evaluated. The prcessed juice had good keeping
quality during storage for 6 months either at room
or fridge temperature. A prickly pear sheets from
the yellow-orange pulp were prepared with diffferent
ratios of sugar. The prepared sheets with 2 and 3%
sugar were the best organoliptically. Cactus corn or
rice-based extrudates were prepared using different
ratios of concentrated yellow-orange or red prickly
pear pulp. Cactus pulp extremly enhanced the
sensory properties of rice extrudtes, espicially at
low ratios of cactus. Cactus ice cream was evaluated
also for some properties. The rheological
properties of cactus pear pulps and cactus products
were evaluated. Organoliptically, all cactus
products (juice, dried sheet, cactus cereal-based
extrudates and ice cream) were accepted.
region on the chemical and technological properties
of yellow-orange and red cactus pear (prickly pear)
fruits were studied. Some chemical and technological
properties of cactus pulps were evaluated during
frozen storage for 12 months. In this study, some
products were processed from cactus pear and then
evaluated. The prcessed juice had good keeping
quality during storage for 6 months either at room
or fridge temperature. A prickly pear sheets from
the yellow-orange pulp were prepared with diffferent
ratios of sugar. The prepared sheets with 2 and 3%
sugar were the best organoliptically. Cactus corn or
rice-based extrudates were prepared using different
ratios of concentrated yellow-orange or red prickly
pear pulp. Cactus pulp extremly enhanced the
sensory properties of rice extrudtes, espicially at
low ratios of cactus. Cactus ice cream was evaluated
also for some properties. The rheological
properties of cactus pear pulps and cactus products
were evaluated. Organoliptically, all cactus
products (juice, dried sheet, cactus cereal-based
extrudates and ice cream) were accepted.