Opuntia Spp.: Chemistry, Bioactivity and Industrial Applications 2021
DOI: 10.1007/978-3-030-78444-7_37
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Industrial Uses of Opuntia spp. By-products

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Cited by 5 publications
(2 citation statements)
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“…At the Institute of innovation in biotechnology and industry, a cladode flour was developed and applied to the preparation of bakery products to replace wheat flour, obtaining only 20% substitution for cladode flour so as not to lose culinary qualities 33 . Biopolymers of mucilage, nopalito pectin and chitosan were used as a coating for the storage of avocado and with this the reduction of losses in the post-harvest, presenting a significant difference of improvement in that coated 34 . The effect of mucilage on the electrochemical properties of concrete was recently evaluated, offering results in delaying corrosion, although the conservation and storage of this additive is a challenge.…”
Section: Sustainable Productive Projects With Waste Mattermentioning
confidence: 99%
“…At the Institute of innovation in biotechnology and industry, a cladode flour was developed and applied to the preparation of bakery products to replace wheat flour, obtaining only 20% substitution for cladode flour so as not to lose culinary qualities 33 . Biopolymers of mucilage, nopalito pectin and chitosan were used as a coating for the storage of avocado and with this the reduction of losses in the post-harvest, presenting a significant difference of improvement in that coated 34 . The effect of mucilage on the electrochemical properties of concrete was recently evaluated, offering results in delaying corrosion, although the conservation and storage of this additive is a challenge.…”
Section: Sustainable Productive Projects With Waste Mattermentioning
confidence: 99%
“…Opuntia spp. have also been valued for their ability to provide wildlife habitats (Guevara‐Arauza, 2021; Stavi, 2022), as well as controlling soil erosion and desertification (Le Houérou, 1996; Nefzaoui & Ben Salem, 2001; Rodrígueza et al., 2006). Cactus pear withstands a wide range of temperature extremes ranging from −6°C to 55°C and up to 60°C when heat acclimated, highlighting the climate resiliency of this crop species (Chetti & Nobel, 1988; Nobel & De la Barrera, 2003; Nobel et al., 1986).…”
Section: Introductionmentioning
confidence: 99%