Opuntia Spp.: Chemistry, Bioactivity and Industrial Applications

1-Introduction to Opuntia spp.: Chemistry, bioactivity and Industrial Applications

2-South African perspective on Opuntia spp.: cultivation, human and livestock food and industrial applications

3-Ethnobotany, medicinal utilization and Systematics of Opuntia species from Deserts of Pakistan

4-Cactus Pear (Opuntia spp.) Species and Cultivars

5-Classification, Distribution and Morphological Characterization of Opuntia species

6-Cultivation and Cultural Practices of Opuntia spp

7-Molecular characterization of Opuntia spp.

8-Genetic diversity and ecotypes of Opuntia spp.

9-Potential attribute of crassulacean acid metabolism of Opuntia spp. production in water-limited conditions

10-Harvest and Postharvest Technology of Opuntia spp

11-Chemistry and functionality of Opuntia spp. nopal cladodes

12-Opuntia ficus-indica (L.) Mill. Bioactive Ingredients and Phyto-constituents

13-Opuntia Fiber and its Health-Related Beneficial Properties

14-Opuntia spp. chemical constituents and bioactive compounds, with particular regards to polyphenols

15-Profile and Biological Properties of the main Phenolic compounds in cactus pear (Opuntia spp.)

16-Opuntia spp. essential oils

17-Antioxidant activity of Opuntia spp.: A review

18-Natural antimicrobial molecules from Opuntia spp. and their role in poultry nutrition

19-Genus Opuntia: A golden source of compounds with anti-inflammatory potential

20-Opuntia spp. benefits in chronic diseases

21-Traceability of Opuntia spp.

22-Antidiabetic Activity of Opuntia spp.

23-Anticancer Activity of Opuntia spp.

24-Innovative technologies for the identification of chemical and bioactive compounds in Opuntia spp. plant, food and waste

25-Innovation technologies for extracting Opuntia spp. seed oil

26-Novel pectins from prickly pear (Opuntia albicarpa) fruits: structural features and rheological properties

27-Modern Technologies in Opuntia spp. Juice Processing

28-Novel Technologies in Juice Processing from Opuntia spp. Fruits

29-Potential use of prickly pear juice prepared from shelf-grown cultivars as an authentic and nutritional fruit supplement

30-Fermented Beverages from Opuntia species: Composition, Commercialization and Future Outlook

31-Opuntia spp. Marmalade

32-Opuntia pear peel as a source of functional ingredients and their utilization in meat products

33-Opuntia spp. Seed Oil

34-Prickly pear (Opuntia ficus indica) processing by extrusion-cooking

35-Opuntia spp. and Extruded Food Products

36-Opuntia spp. Extruded Food Products

37-Industrial uses of Opuntia spp. by-products

38-Bread Enrichment with Opuntia spp. Derivatives

39-Opuntia spp. products and by-products as a potential source of edible films and coatings

40-Microencapsulation technology: an alternative preservation method for Opuntia spp. derived products and their bioactive compounds

41-Prickly pear (Opuntia spp.) in animal and poultry feed

42-Industrial applications of Opuntia spp. (nopal, fruit and peel)

43-Opuntia spp. as a source of sugars for the ethanol production

44-Opuntia spp. in biogas production

45-Opuntia spp. in dye-sensitized solar cells

46-Incorporation of Opuntia spp. into Food Systems

47-Opuntia spp. in cosmetics and pharmaceuticals

48-Food and non-food applications of Opuntia spp. seed oil

49-Opuntia spp. in the textile industry

50-Cactus pear as colorants and coloring foods: application in different food matrices

• Format: Hardcover
• Language: English
• ISBN: 3030784436
• ISBN13: 9783030784430
• Release Date: September 2021
• Publisher: Springer
• Length: 1059 Pages
• Weight: 3.69 lbs.
• Dimensions: 2.2" x 6.1" x 9.2"