Characterization of dragon fruit (Hylocereus spp.) components with valorization potential

Doctoral thesis English OPEN
Liaotrakoon, Wijitra;
(2013)
  • Publisher: Ghent University. Faculty of Bioscience Engineering
  • Subject: low-esterified pectic substances | hemicellulose | triacylglycerol | vitamin c | oxidative stability | dragon fruit puree | pectic enzymes | betacyanin | dragon fruit | thermal properties | pectin | rheological parameters | food colouring | dragon fruit seed oil | storage conditions | power law model | neutral sugar composition | tocopherols | thermal treatment | peel | antioxidative properties | pectin structure | essential fatty acids | colour | pitaya | physicochemical properties | anti-pectin antibodies | Agriculture and Food Sciences | freeze-dried | Hylocereus spp. | pulp
    mesheuropmc: food and beverages

Dragon fruit (Hylocereus spp.), also known as pitaya or pitahaya, is increasingly gaining interest in many countries, including Thailand which is a country with a climate ideal for breeding different varieties of tropical and subtropical fruits in general, and dragon fr... View more
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