Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents.
This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters—temperature (70-80 °C) and duration (60–90 min)—w...
| Publicado en: | International Journal of Environmental Health Research Vol. 34; no. 12; pp. 4008 - 4020 |
|---|---|
| Autores principales: | , , , , , , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Dec2024
|
| Acceso en línea: | Ver este registro en EBSCOhost |