Influence of power density and geometry of young cactus cladodes (Opuntia ficus-indica (L.) Mill.) on intermittent microwave drying kinetics

Abstract

totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Effect of the extrusion process on phytochemical, antioxidant, and cooking properties of gluten-free pasta made from broken rice and nopal

“…In addition, it has many advantages, such as a mild, colorless flavor, high digestibility, and low sodium level (Marcoa and Rosell, 2008). On the other hand, in México, the nopal is a traditional food with elevated consumption in the population (Espinosa-Solares and Domínguez-Puerto, 2023), and an important source of phytochemical compounds, antioxidant capacity, and dietary fiber, mainly soluble (Torres-Ponce et al, 2015). Adding nopal flour to produce glutenfree pasta can increase its dietary fiber content and phytochemical compounds, predominantly phenolic compounds.…”