Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03826-2.pdf
Reference38 articles.
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2. Butera D, Tesoriere L, Di Gaudio F et al (2002) Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J Agric Food Chem 50:6895–6901. https://doi.org/10.1021/jf025696p
3. Cai Y, Sun M, Wu H et al (1998) Characterization and quantification of betacyanin pigments from diverse Amaranthus species. J Agric Food Chem 46:2063–2070. https://doi.org/10.1021/jf9709966
4. Cai Y-Z, Sun M, Corke H (2005) Characterization and application of betalain pigments from plants of the amaranthaceae. Trends Food Sci Technol 16:370–376. https://doi.org/10.1016/j.tifs.2005.03.020
5. Castellanos-Santiago E, Yahia EM (2008) Identification and quantification of betalains from the fruits of 10 mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry. J Agric Food Chem 56:5758–5764. https://doi.org/10.1021/jf800362t
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