Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (<i>Beta vulgaris</i> L.) Juice.

Kruszewski, Bartosz; Domian, Ewa; Nowacka, Malgorzata

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice.

Kruszewski, Bartosz; Domian, Ewa; Nowacka, Malgorzata.

Afiliação

Kruszewski B; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Domian E; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Nowacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.

Molecules ; 28(5)2023 Feb 21.

Article em En | MEDLINE | ID: mdl-36903265

Assuntos

Beta vulgaris; Betalaínas; Betalaínas/química; Betacianinas/análise; Betaxantinas/análise; Beta vulgaris/química; Verduras/química; Antioxidantes/análise; Extratos Vegetais/metabolismo

Palavras-chave

HPLC-DAD; PCA analysis; beetroot juice; betalains; betanin; color; high-pressure homogenization; juice turbidity

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Beta vulgaris / Betalaínas Tipo de estudo: Qualitative_research Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Polônia

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google