Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-021-00915-6.pdf
Reference26 articles.
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2. Bassama J, Tamba A, Ndong M, Sarr KDD, Cissé M (2021) Degradation kinetics of betacyanins during the pasteurization and storage of cactus pear (Opuntia dillenii Haw.) juice using the arrhenius, eyring, and ball models. Beverages 7(1):2
3. Azeredo HM (2009) Betalains: properties, sources, applications, and stability–a review. Int J Food Sci Technol 44(12):2365–2376
4. Prieto-Santiago V, Cavia MM, Alonso-Torre SR, Carrillo C (2020) Relationship between color and betalain content in different thermally treated beetroot products. J Food Sci Tech 57(9):3305–3313
5. Herbach KM, Stintzing FC, Carle R (2006) Betalain stability and degradation - structural and chromatic aspects. J Food Sci 71(4):R41–R50
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