Physiological Effects of Agroindustrial Co-Products: Cactus ( Opuntia ficus ) Pear Peel Flour and Stripe Apple ( Malus domestica ) Marc Flour on Wistar Rats ( Rattus norvegicus )

M. Lourdes Perez-Chabela; Angelica Cerda-Tapia; Juan Diaz-Vela; P. Claudia Delgadillo; M. Margarita Diaz; Gabriela Aleman

首页> 外文期刊>Pakistan journal of nutrition: PJN >Physiological Effects of Agroindustrial Co-Products: Cactus ( Opuntia ficus ) Pear Peel Flour and Stripe Apple ( Malus domestica ) Marc Flour on Wistar Rats ( Rattus norvegicus )

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Physiological Effects of Agroindustrial Co-Products: Cactus ( Opuntia ficus ) Pear Peel Flour and Stripe Apple ( Malus domestica ) Marc Flour on Wistar Rats ( Rattus norvegicus )

机译：工农业副产品的生理效应：仙人掌（梨仙人掌）梨皮粉和苹果条纹苹果（苹果属苹果）马克粉对Wistar大鼠（褐家鼠）

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Agro-industrial co-products as fruit peel can be used as alternative and cheap fiber and prebiotics resources. The objective of this work was to evaluate rats? in vivo physiological effect the in vivo effect of apple marc and cactus pear peel during 90 da

机译：水果果皮等农业工业副产品可以用作替代且廉价的纤维和益生元资源。这项工作的目的是评估大鼠？体内生理效应90天苹果果和仙人掌梨皮的体内效应

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《Pakistan journal of nutrition: PJN》 |2015年第6期|共7页
作者
M. Lourdes Perez-Chabela; Angelica Cerda-Tapia; Juan Diaz-Vela; P. Claudia Delgadillo; M. Margarita Diaz; Gabriela Aleman;
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中图分类营养学;
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1. INTEGRATION OF AGROINDUSTRIAL CO-PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS: CACTUS PEAR (OPUNTIA FICUS INDICA) FLOUR AND PINEAPPLE (ANANAS COMOSUS) PEEL FLOUR AS FIBER SOURCE IN COOKED SAUSAGES INOCULATED WITH LACTIC ACID BACTERIA [J] . J. DÍAZ-VELA, A. TOTOSAUS, M.L. PÉREZ-CHABELA Journal of Food Processing and Preservation . 2015,第6期

机译：整合农用工业副产品作为功能性食品成分：仙人掌果粉中的仙人掌梨粉和菠萝果粉（菠萝）作为纤维来源中的纤维来源
2. In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients [J] . Juan Diaz-Vela, Alfonso Totosaus, Alma E. Cruz-Guerrero, International journal of food science & technology . 2013,第7期

机译：增值型农业工业副产品发酵的体外评估：仙人掌梨皮（Opuntia ficus-indica L.）和菠萝皮（Ananas comosus）作为功能成分
3. Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation [J] . LWT-Food Science & Technology . 2020,第期

机译：刺梨（仙人雀型籼旗）剥落作为饼干配方创新成分的影响
4. Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical Nutritional and Sensorial Properties [O] . Dayanne Vigo Miranda, Meliza Lindsay Rojas, Sandra Pagador, 2018

机译：基于糙米和A菜粉加仙人掌梨果皮粉的无麸质小吃：物理营养和感官特性
5. Physiological Effects of Agroindustrial Co-Products: Cactus (Opuntia ficus) Pear Peel Flour and Stripe Apple (Malus domestica) Marc Flour on Wistar Rats (Rattus norvegicus) [O] . M. Lourdes Perez-Chab, Angelica Cerda-Tapi, Juan Diaz-Vela, 2015

机译：农业工业股份有限公司的生理效果：仙人掌（仙人掌榕属）梨皮粉和条纹苹果（Malus domestica）Marc面粉在Wistar大鼠（Rattus norvegicus）

Physiological Effects of Agroindustrial Co-Products: Cactus ( Opuntia ficus ) Pear Peel Flour and Stripe Apple ( Malus domestica ) Marc Flour on Wistar Rats ( Rattus norvegicus )

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