1-Introduction to Opuntia spp.: Chemistry, bioactivity and Industrial Applications 2-South African perspective on Opuntia spp.: cultivation, human and livestock food and industrial applications 3-Ethnobotany, medicinal utilization and Systematics of Opuntia species from Deserts of Pakistan 4-Cactus Pear (Opuntia spp.) Species and Cultivars 5-Classification, Distribution and Morphological Characterization of Opuntia species 6-Cultivation and Cultural Practices of Opuntia spp 7-Molecular characterization of Opuntia spp. 8-Genetic diversity and ecotypes of Opuntia spp. 9-Potential attribute of crassulacean acid metabolism of Opuntia spp. production in water-limited conditions 10-Harvest and Postharvest Technology of Opuntia spp 11-Chemistry and functionality of Opuntia spp. nopal cladodes 12-Opuntia ficus-indica (L.) Mill. Bioactive Ingredients and Phyto-constituents 13-Opuntia Fiber and its Health-Related Beneficial Properties 14-Opuntia spp. chemical constituents and bioactive compounds, with particular regards to polyphenols 15-Profile and Biological Properties of the main Phenolic compounds in cactus pear (Opuntia spp.) 16-Opuntia spp. essential oils 17-Antioxidant activity of Opuntia spp.: A review 18-Natural antimicrobial molecules from Opuntia spp. and their role in poultry nutrition 19-Genus Opuntia: A golden source of compounds with anti-inflammatory potential 20-Opuntia spp. benefits in chronic diseases 21-Traceability of Opuntia spp. 22-Antidiabetic Activity of Opuntia spp. 23-Anticancer Activity of Opuntia spp. 24-Innovative technologies for the identification of chemical and bioactive compounds in Opuntia spp. plant, food and waste 25-Innovation technologies for extracting Opuntia spp. seed oil 26-Novel pectins from prickly pear (Opuntia albicarpa) fruits: structural features and rheological properties 27-Modern Technologies in Opuntia spp. Juice Processing 28-Novel Technologies in Juice Processing from Opuntia spp. Fruits 29-Potential use of prickly pear juice prepared from shelf-grown cultivars as an authentic and nutritional fruit supplement 30-Fermented Beverages from Opuntia species: Composition, Commercialization and Future Outlook 31-Opuntia spp. Marmalade 32-Opuntia pear peel as a source of functional ingredients and their utilization in meat products 33-Opuntia spp. Seed Oil 34-Prickly pear (Opuntia ficus indica) processing by extrusion-cooking 35-Opuntia spp. and Extruded Food Products 36-Opuntia spp. Extruded Food Products 37-Industrial uses of Opuntia spp. by-products 38-Bread Enrichment with Opuntia spp. Derivatives 39-Opuntia spp. products and by-products as a potential source of edible films and coatings 40-Microencapsulation technology: an alternative preservation method for Opuntia spp. derived products and their bioactive compounds 41-Prickly pear (Opuntia spp.) in animal and poultry feed 42-Industrial applications of Opuntia spp. (nopal, fruit and peel) 43-Opuntia spp. as a source of sugars for the ethanol production 44-Opuntia spp. in biogas production 45-Opuntia spp. in dye-sensitized solar cells 46-Incorporation of Opuntia spp. into Food Systems 47-Opuntia spp. in cosmetics and pharmaceuticals 48-Food and non-food applications of Opuntia spp. seed oil 49-Opuntia spp. in the textile industry 50-Cactus pear as colorants and coloring foods: application in different food matrices

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