Effect of cooking process on the structure and composition of cladodes (Opuntia ficus-indica)

Food Chemistry 2026

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Authors: Madeleine Perucini‐Avendaño, Mayra Nicolás-García, María de Jesús Perea-Flores, Alberto Peña Barrientos, Daniel Arrieta-Baez, Brenda Hildeliza Camacho‐Díaz, Gloria Dávila-Ortíz
DOI: 10.1016/j.foodchem.2026.148682
Cited by: 1
References: 70

Fields of Study & Subjects

Botanical Research and Applications Microencapsulation and Drying Processes Proteins in Food Systems

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
510
Pages
148682–148682
Publication date
4 March 2026
Language
EN