Betalain Content and Antioxidant Activity of Beta vulgaris : Effect of Hot Air Convective Drying and Storage-Reference-Cited by-同舟云学术

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Betalain Content and Antioxidant Activity of Beta vulgaris : Effect of Hot Air Convective Drying and Storage

Published:2012-09-19 Issue:1 Volume:38 Page:585-590
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Gokhale S.V.¹,Lele S.S.¹

Affiliation:

1. Food Engineering and Technology Department; Institute of Chemical Technology (Deemed University); Matunga (East) Mumbai 400019 India

Funder

University Grant Commission (UGC), Government of India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12006/fullpdf

Reference12 articles.

1. Neobetanin: Isolation and identification from Beta vulgaris;Alard;Phytochemistry,1985

2. Degradation kinetics of betaninein solutions as influenced by oxygen;Attoe;J. Agric. Food Chem.,1982

3. Antioxidant activity and phenolic compounds of 112 Chinese medicinal plants associated with anticancer;Cai;Life Sci.,2004

4. Recent development in microencapsulation of food ingredients;Desai;Drying Technol.,2005

5. Optimization of convective dehydration of Beta vulgaris for colour retention;Gokhale;Food Bioprocess Technol.,2010

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