Effect of microwave pretreatment on the extraction of antioxidant‐rich red color betacyanin, phenolic, and flavonoid from the crown of Cylindra‐type beetroot ( <i>Beta vulgaris</i> L.)-Reference-Cited by-同舟云学术

Effect of microwave pretreatment on the extraction of antioxidant‐rich red color betacyanin, phenolic, and flavonoid from the crown of Cylindra‐type beetroot ( Beta vulgaris L.)

Published:2022-10-18 Issue:12 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Zin Moh Moh¹^ORCID,Nagy Katalin²,Bánvölgyi Szilvia¹,Abrankó László²,Nath Arijit¹

Affiliation:

1. Department of Food Process Engineering Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary

2. Department of Food Chemistry and Analytical Chemistry Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary

Funder

European Social Fund

European Commission

Tempus Közalapítvány

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14175

Reference31 articles.

1. Simplifying Children’s Medicaid And SCHIP

2. The chemical nature of phenolic compounds determines their toxicity and induces distinct physiological responses in Saccharomyces cerevisiae in lignocellulose hydrolysates

3. Comparative antioxidant activity and total flavonoid content of Persian pomegranate (Punica granatum L.) cultivars;Ardekania M. R. S.;Iranian Journal of Pharmaceutical Research,2011

4. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

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