PROCESS FOR OBTAINING FLOUR AND FOOD PRODUCTS BASED ON OPUNTIA SPP.

• 1. 一种基于速食食品生产用的全面粉碎设备 [P] . 中国专利： CN112403579A . 2021-02-26
• 2. 含有耐热α－淀粉酶的基于面粉的食品 [P] . 中国专利： CN100342791C . 2007.10.17
• 3. Process for obtaining an extruded and expanded food product based on a mixture of different cereal flours and food product thus obtained [P] . BR0301145A . 2004-12-21

  机译： 基于不同谷物粉和由此获得的食品的混合物获得挤压和膨化食品的方法

• 4. The process of obtaining a food product in the form of a cookie based beans enriched with rice flour and the final product [P] . BR102017010394A2 . 2019-01-22

  机译： 以富含米粉和最终产品的曲奇为基础的豆类形式获得食品的过程

• 5. PROCESS FOR OBTAINING FUNCTIONAL FOOD COMPOSITION IN THE FORM OF BEAN FLOUR BASED CEREALS AND FINAL PRODUCT [P] . BR102017010393A2 . 2019-07-30

  机译： 获取以豆粉为基础的谷物和最终产品形式的功能性食品成分的过程

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• 3. Studies on the Aluminium Content in Chinese Foods and the Maximum Permitted Levels of Aluminum in Wheat Flour Products [J] . WANGLin, SUDE－ZHAO, 等 生物医学与环境科学：英文版 . 1994,第001期
• 4. 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
• 5. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products [J] . Barba Francisco J., Putnik Predrag, Kovacevic Danijela Bursac, Veterinary Microbiology . 2017,第期
• 6. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products [J] . Trends in Food Science & Technology . 2017,第期
• 7. Consumer Satisfaction on Mocaf(Modified Cassava Flour)Based Food Products in Supporting Industrial Revolution 4.0: SEM Approach [C] . Riyanti Isaskar, Dwidjono Hadi Darwanto, Lestari Rahayu Waluyati Annual Basic Science International Conference . 2019
• 8. Enhancing the availability of natural antioxidants in wheat -based food ingredients and food products through improved post-harvest treatments and processing conditions [D] . Moore, Jeffrey Calvin 2007
• 9. Processing maize flour and corn meal food products [O] . Jeffrey A Gwirtz, Maria Nieves Garcia-Casal -1
• 10. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to: dairy products (ID 1140, 1141, 1191), raw or processed food products of animal origin, plus bread and panification products (ID 1193, 1194), herbal yeast plasmolysate (ID 1815, 1816), apple polyphenols (ID 2713), rye flour (ID 1266), tomato juice (ID 1202), whey protein and alphalactalbumin (ID 424, 430, 432, 725, 1433) and “brocco shoots”, “broccoli sprout powder” and “Brassica oleracea var. italica (broccoli)” (ID 1362, 1481, 2844, 2845), honey (ID 1159, 1160, 1318, 4678, 4679), and Cucurbita pepo L. (pumpkin) seed and seed extracts (ID 2029, 2365) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [O] . Tetens Inge 2011

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• 2. Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products [J] . Vidana Gamage Gayan Chandrajith ,Dilukshi Vichakshana Karunasena ,Roshima Vithanage . 食品与营养科学（英文） . 2019,第4期
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• 4. 基于农产品后向一体化战略研究——基于昌顺食品公司案例分析 [A] . 张惠 . 2019