Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017 (2017), Article ID 7262464, 12 pages
https://doi.org/10.1155/2017/7262464
Research Article

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

1Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, 31125 Chihuahua, CHIH, Mexico
2Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, 66450 San Nicolás de los Garza, NL, Mexico
3Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, 64849 Monterrey, NL, Mexico

Correspondence should be addressed to Carlos A. Amaya-Guerra

Received 27 April 2017; Revised 19 September 2017; Accepted 15 October 2017; Published 15 November 2017

Academic Editor: Encarna Aguayo

Copyright © 2017 Martha G. Ruiz-Gutiérrez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, and Carmen O. Meléndez-Pizarro, “Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal,” Journal of Food Quality, vol. 2017, Article ID 7262464, 12 pages, 2017. doi:10.1155/2017/7262464