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Updated: Mar 10, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Effect of cooking process on the structure and composition of cladodes (Opuntia ficus-indica)

Madeleine Perucini-Avendaño1, Mayra Nicolás-García2, María de Jesús Perea-Flores3

  • 1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Programa de Investigación y Posgrado en Ciencia de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro, C. P. 76010 Querétaro, Mexico.

Food Chemistry
|March 8, 2026
PubMed

Keywords:
CladodeCooking processMicrostructural analysisPhenolic compounds

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