Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices-Reference-Cited by-同舟云学术

Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices

Published:2024-02 Issue: Volume:126 Page:105855
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ben Hammouda Mouna,Azabou Samia,Durán-Guerrero Enrique,Attia Hamadi,Castro Remedios

Funder

Enseignement Supérieur et de la Recherche Scientifique

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review;Adebo;Molecules,2020

2. Volatile composition of prickly pear fruit pulp from six Spanish cultivars;Andreu‐Coll;J. Food Sci.,2020

3. Phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels;Aruwa;LWT - Food Sci. Technol.,2019

4. Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: Changes in chemical composition and biological activities;Ben Hammouda;J. Sci. Food Agric.,2023

5. Flavored Sherry vinegar with citric notes: characterization and effect of ultrasound in the maceration of orange peels;Bruna-Maynou;Food Res. Int.,2020

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3. Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics;Beverages;2024-04-12