Stabilization of betalains: A review

Author:

Khan Mohammad Imtiyaj

Funder

CSIR

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference73 articles.

1. Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters;Andreu-Sevilla;Journal of Food Science,2011

2. Oxygen involvement in betaine degradation: Effect of antioxidants;Attoe;Journal of Food Science,1985

3. Betalains: Properties, sources, applications, and stability – a review;Azeredo;International Journal of Food Science & Technology,2009

4. Betacyanin stability during processing and storage of a microencapsulated red beetroot extract;Azeredo;American Journal of Food Technology,2007

5. Effects of aqueous extract of Basella alba leaves on haematological and biochemical parameters in albino rats;Bamidele;African Journal of Biotechnology,2010

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