Cactus-Pear Juices

@inproceedings{Senz2001CactusPearJ,
  title={Cactus-Pear Juices},
  author={Carmen S{\'a}enz and Elena Sep{\'u}lveda and Depto},
  year={2001}
}
This paper presents a review of cactus-pear juice production. Its technological characteristics are considered, as well as the main difficulties in obtaining high-quality juice. Acidity, pigments, aroma, and other components play an important role in the cactus pear juice processing. Betalain and chlorophyll are present in purple and green cactus pear juices, and heat treatment of the juices affects their color, but the purple juice is more stable. Some lengthy thermal treatments cause an… CONTINUE READING