Betalains Assay of Fermented Red Beet Root Extract by High Performance Liquid Chromatography-Reference-Cited by-同舟云学术

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Betalains Assay of Fermented Red Beet Root Extract by High Performance Liquid Chromatography

Published:1988-01 Issue:1 Volume:53 Page:294-295
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

POURRAT A.,LEJEUNE B.,GRAND A.,POURRAT H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10237.x/fullpdf

Reference14 articles.

1. A. Grand, 1986 . Betterave rouge: recherche de nouvelles proprietes et etude applications interessantes en pharmacie . Ph. D. thesis , Clermont-Ferrand (France).

2. B. Lejeune, 1982 . Le colorant de betterave rouge: purification par fermentation. Etude de lemploi dans des formes galeniques . Sci. Ph. D. thesis , Clermont-Ferrand (France).

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1. Betalains;Handbook on Natural Pigments in Food and Beverages;2024

2. Chemical Additives for Preserving the Betalain Pigment and Antioxidant Activity of Red Beetroot;Sugar Tech;2022-01-12

3. Betalain;Nutraceuticals and Health Care;2022

4. Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content;Journal of Food Science and Technology;2021-04-26

5. Beetroot as a Potential Functional Food for Cancer Chemoprevention, a Narrative Review;Journal of Cancer Prevention;2021-03-30

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