Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness-Reference-Cited by-同舟云学术

Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness

Published:2014-10-20 Issue:9 Volume:95 Page:1852-1859
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bach Vibe¹,Mikkelsen Laerke¹,Kidmose Ulla¹,Edelenbos Merete¹

Affiliation:

1. Department of Food Science; Aarhus University; DK-5792 Årslev Denmark

Funder

Ministry of Food, Agriculture and Fisheries of Denmark

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference32 articles.

1. Saxholt E Christensen AT Møller A Hartkopp HB Ygil KH Hels OH Danish Food Composition Databank, revision 7. Department of Nutrition, National Food Institute, Technical University of Denmark 2008

2. Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations;Herbach;J Food Sci,2004

3. Betalain and phenolic compositions of four beetroot (Beta vulgaris) cultivars;Kujala;Eur Food Res Technol,2002

4. Nutritional and functional potential of Beta vulgaris cicla and rubra;Ninfali;Fitoterapia,2013

5. Betalain stability and degradation: structural and chromatic aspects;Herbach;J Food Sci,2006

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Processing Effects on Food Sensory Attributes;Advances in Environmental Engineering and Green Technologies;2024-05-31

2. Analysis of the Chemosensory Properties of Red Beet (Beta vulagaris L.) with Ascorbic Acid Using Electronic Nose, Electronic Tongue, and GC-MS/O;Journal of the Korean Society of Food Science and Nutrition;2024-04-30

3. THE INFLUENCE OF RED BEET VARIETIES AND CULTIVATION ON THEIR BIOCHEMICAL AND SENSORY PROFILE;Journal of microbiology, biotechnology and food sciences;2024-01-16

4. Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

5. Temporal Accumulation of Geosmin, Oxalic Acid, and Total Dissolved Solids in Table Beet;HortScience;2023-09