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420  Articles
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Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus) could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia... see more

Red pitaya is getting more popular in Indonesia recently as one of high antioxidant sources with a promising economic value. However, the production of this CAM plant is restricted by low success percentage of its natural pollination and self incompatibil... see more

El yogurt es un gel de apariencia viscosa, resultante de la acidificación microbiana de la leche. Intervienen en su fermentación ácido láctica las bacterias Lactobacillus delbrueckii subsp bulgaricus y Streptococcus salivarus subsp thermophilus, las accio... see more

The pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical characteristics of r... see more

Background: Confectionary products meet the important consumers’ need states of fun and enjoyment, especially among children. Synthetic colourant had been applied as a colouring agent in confectionery products for decades, however various adverse health e... see more

La pitaya (Hylocereus peruvianus Backeb.) es una especie de cactus epífito que se desarrolla de manera silvestre en el bosque deciduo del noroeste peruano. Puede ser encontrada en el distrito de Saña (Chiclayo-Lambayeque), Piura y Tumbes; sin em... see more

En los frutos de pitaya silvestre (Stenocereus thurberi) se distinguen cuatro tipos diferentes de coloración (rojo, tinto, amarillo y anaranjado); el estudio se realizó en su estado de maduración y con base en los que presentaron estos colores, para a tra... see more

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