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Opuntia spp. Extruded Food Products
2021Extrusion is an ideal processing method for manufacturing a wide range of food with a long shelf life. Although cereals occupy a large portion of the extruded food market, several other types of raw materials can be used in the formulations in which the fruits become popular due to their functional properties.
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Sensory characterization of nopalitos (Opuntia spp.)
Food Research International, 2006Nopalitos (edible young cladodes of flat-stemmed spiny cacti mainly of the Opuntia genus used as vegetables) with high commercial value were sensory studied by quantitative descriptive analysis method. A new descriptive and discriminating language and their standard references were developed in a 20 1/2 panel-hours.
M.P. Ruiz Pérez-Cacho +3 more
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Cultivation and Cultural Practices of Opuntia spp.
2021The genus Opuntia, family Cactaceae, originated in Mexico and spread to arid and semiarid regions worldwide. Opuntia ficus-indica (L.) Mill. is one of the most agro-economically important cactus species due to its fruit value with high nutritional and medicinal importance. Fruit can be consumed fresh, processed, or as a juice.
Shamel M. Alam-Eldein +3 more
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Incorporation of Opuntia spp. into Food Systems
2021Opuntia spp. has widespread species which are well-adapted to arid lands and climates over the world. This cactus plant was originated in America and then spread to other regions such as Europe, Africa, and Mediterranean countries. It is mainly cultivated for its seed, edible fruit (prickly pear), and cladodes.
Bilge Taşkın, Zeynep Aksoylu Özbek
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2012
Opuntia spp. were major weeds in Qld and NSW. The biological control program that ran from 1911 to 1939 resulted in the release of 20 biological control agents, with 14 reported as established, some of which appear to have subsequently died out. Cactoblastis cactorum and Dactylopius spp. are considered to be the main agents that controlled Opuntia spp.
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Opuntia spp. were major weeds in Qld and NSW. The biological control program that ran from 1911 to 1939 resulted in the release of 20 biological control agents, with 14 reported as established, some of which appear to have subsequently died out. Cactoblastis cactorum and Dactylopius spp. are considered to be the main agents that controlled Opuntia spp.
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Harvest and Postharvest Technology of Opuntia spp.
2021Opuntia spp. are among the most important potential crops in the sustainable agricultural development of arid and semi-arid regions. They are mostly known as a fruit crop, and it is slowly achieving the status of the formal crop; however, there is an increased interest in Opuntia fruit and cladode production due to the great demand for human and animal
Shamel M. Alam-Eldein +3 more
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Genetic Diversity and Ecotypes of Opuntia spp.
2021The genus Opuntia belongs to the family Cactaceae, subfamily Opuntioideae, tribe Opuntieae. Many Opuntia is found on roadsides and routes due to usual ruderal behavior and it is planted for nourishment fruit production and border formation. The plant genetic background of any species plays an essential role in the improvement of plants by enriching the
Ahmad A. Omar +2 more
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Modern Technologies in Opuntia spp. Juice Processing
2021Research on the processing of fruits (pears), stems, cladodes, and seeds of Opuntia spp. have been recently increased. The fruit of Opuntia spp. is considered as health-supporting food due to the variety of bioactive molecules in the fruit. The extraction of fruit juice from the fruits of Opuntia spp.
Erkan Karacabey +2 more
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Opuntia spp. in Dye-Sensitized Solar Cells
2021Solar energy is one of the most important renewable and sustainable forms of energy. Different technologies have been developed to harness this free energy and contribute to the world economy, especially in countries with no seasonal variations in solar radiation.
Enas Ismail +5 more
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Bread Enrichment with Opuntia spp. Derivatives
2021Bread, basic food in many parts of the world, is usually prepared by mixing wheat flour, water, salt, and yeast in varying proportions. Apart from these primary components, incorporating functional ingredients that provide health benefits into bakery products has overgrown due to the increasing demands of consumers for functional food.
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