Analysis of Biodenitrification Conditions of Red Beet Juice Using the Response Surface Method-Reference-Cited by-同舟云学术

Analysis of Biodenitrification Conditions of Red Beet Juice Using the Response Surface Method

Published:1998-10-21 Issue:11 Volume:46 Page:4702-4705
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Czapski Janusz¹,Maksymiuk Monika¹,Grajek Włodzimierz¹

Affiliation:

1. Institute of Plant Food Technology, Agricultural University of Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland, and Department of Biotechnology and Food Microbiology, Agricultural University of Poznań, Mazowiecka 48, 60-623 Poznań, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980498c

Reference12 articles.

1. Degradation kinetics of betanin in solutions as influenced by oxygen

2. The effect of heating conditions on losses and regeneration of betacyanins

3. Reduction of nitrate and nitrite in vegetable juices prior to lactic acid fermentation

Cited by 8 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. Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures;Journal of Food Science and Technology;2019-08-01

2. Betalains: from the Colors of Beetroots to the Fluorescence of Flowers;Revista Virtual de Química;2015

3. Nutritional and functional potential of Beta vulgaris cicla and rubra;Fitoterapia;2013-09

4. Betalains – emerging prospects for food scientists;Trends in Food Science & Technology;2007-10

5. Combined Effect of Modified Atmosphere Packaging and Addition of Rosemary (Rosmarinus officinalis), Ascorbic Acid, Red Beet Root (Beta vulgaris), and Sodium Lactate and Their Mixtures on the Stability of Fresh Pork Sausages;Journal of Agricultural and Food Chemistry;2006-06-01