Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889170 | Innovative Food Science & Emerging Technologies | 2005 | 11 Pages |
Abstract
Cactus pear represents a viable alternative to red beet for food colouring purposes: it neither exhibits negative sensorial impact nor high nitrate levels, but offers a broad colour range. However, no attempt has yet been made to benefit from this potential. The process developed is considered suitable for being scaled up to industrial-scale production thus opening an avenue for large-scale cactus pear fruit processing.
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Authors
Markus R. MoÃhammer, Florian C. Stintzing, Reinhold Carle,