Development of food products by incorporating beetroot (Beta vulgaris L.)
نویسندگان
چکیده
منابع مشابه
Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility
In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products-including boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed-were analyzed and compared for their total phenolic (TP) and total flav...
متن کاملEvaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
Received 04 Oct., 2013 Accepted 10 Jan., 2014 (006206) 1 Department of Chemistry, State University of Maringá – UEM, Maringá, PR, Brazil, e-mail: [email protected] 2 Universidade Tecnológica Federal do Paraná – UTFPR, Campus Londrina, Tecnologia de Alimentos, Londrina, PR, Brazil 3 Federal University of Latin American Integration – UNILA, Foz do Iguaçú, PR, Brazil *Corresponding author Evalu...
متن کاملMass transfer kinetics and optimization during osmotic dehydration of beetroot (Beta vulgaris L.)
The present study was carried out to investigate the mass transfer kinetics and optimization during osmotic dehydration of beetroot. The samples were osmotically treated in different hypertonic sugar solution (55, 65 and 75 0 Brix) with salt concentration of 5 % (w/v), at different solution temperature (30, 45 & 60 °C). Mass transfer kinetics was modeled according to Magee and Azuara model, and...
متن کاملAnaphylaxis to beetroot (Beta vulgaris): a case report
Results LSJ, a 13-years old Brazilian girl has complained of urticaria and asthma about 40 minutes after ingesting salty boiled beetroot on a meal. She had a previous history of wheezing until she was five years old. Seric-specific IgE to beetroot and other foods were negative, as well as to latex, bee, wasp and ant. She was sensitized only to house dust mite. Boiled and raw beetroot prick to p...
متن کاملBetalains, phase II enzyme-inducing components from red beetroot (Beta vulgaris L.) extracts.
Crude aqueous and ethanolic extracts of root tissue of red (Rd) and high-pigment (HP) beet (Beta vulgaris L.) strains exhibited antioxidant and phase II enzyme-inducing activities, and these extracts were fractionated using Sephadex LH-20 chromatography. These bioactivities tended to become co-enriched in early and late eluting fractions, comprising 5-25% of the material recovered from the colu...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2016
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/7.2/245-249