Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars-Reference-Cited by-同舟云学术

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars

Published:2020-12-09 Issue: Volume: Page:
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Bárta Jan^ORCID,Bártová Veronika^ORCID,Šindelková Tereza,Jarošová Markéta^ORCID,Linhartová Zuzana^ORCID,Mráz Jan^ORCID,Bedrníček Jan^ORCID,Smetana Pavel,Samková Eva^ORCID,Laknerová Ivana^ORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Link

http://www.journalssystem.com/pjfns/pdf-128613-60016?filename=Bartova_2020-12-09.pdf

Reference75 articles.

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2. https://doi.org/10.1002/jsfa.6886

3. Chemical and antioxidant properties of betalains;Slimen;Journal of Agricultural and Food Chemistry,2017

4. https://doi.org/10.1021/acs.jafc.6b04208

5. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review;Celli;Food Research International,2017

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