Results 1 to 10 of about 22,489 (309)

Influence of different pretreatments on the quality attributes of heat pump dried beetroot slices [PDF]

Scientific Reports
This research investigates the effects of different pretreatments, including ultrasound (US), steam blanching (SB), osmotic dehydration (OD) and freeze-thaw (FT), on the quality characteristics of heat pump dried beetroot slices.
Yan Liu, Chuan Li, Aiqing Ren, Dan Gao, Xiaoxian Tang, Dingjin Li, Zhenhua Duan   +6 more
doaj   +2 more sources

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Food Science and Human Wellness, 2016
The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product.
Vassilios Raikos, Viren Ranawana
exaly   +3 more sources

Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria

Journal of Food Composition and Analysis, 2015
AbstractBeta vulgaris L. (beetroot) contains high amounts of biologically active substances including betalains and inorganic nitrate. We determined the amounts of various compounds (minerals, betalains, oxalic acid, phenolic acids, and sugars) in juice prepared from seven different beetroot varieties cultivated in Upper Austria. Large differences were
Ulrike Müller, Peter Lanzerstorfer, Julian Weghuber   +2 more
exaly   +2 more sources

Microencapsulated and Ready-to-Eat Beetroot Soup: A Stable and Attractive Formulation Enriched in Nitrate, Betalains and Minerals

Foods, 2023
Beetroot is a tuber rich in antioxidant compounds, i.e., betanin and saponins, and is one of the main sources of dietary nitrate. The aim of the present study was to microencapsulate a ready-to-eat beetroot soup by lyophilization using different ...
Lucileno Rodrigues da Trindade, Diego dos Santos Baião, Davi Vieira Teixeira da Silva, Cristine Couto Almeida, Fernanda Petzold Pauli, Vitor Francisco Ferreira, Carlos Adam Conte-Junior, Vania Margaret Flosi Paschoalin   +7 more
doaj   +1 more source

Old-Fashioned, but Still a Superfood—Red Beets as a Rich Source of Bioactive Compounds

Applied Sciences, 2023
Beetroot (Beta vulgaris L.) is a vegetable that is consumed worldwide in the form of juices, soups, or salads. It is also known for its high content of biologically active substances such as betalains, polyphenolic compounds, vitamins, carotenoids, and ...
Aleksandra Sentkowska, Krystyna Pyrzyńska   +1 more
doaj   +1 more source

Warfarin and beetroot [PDF]

Australian Prescriber, 2016
The recent Letter to the Editor about warfarin and beetroot by Louise Vanpraag and the response from Philip Tideman and colleagues1 both miss the point about warfarin and beetroot. It is commonplace for those eating beetroot to have red urine (beeturia) or red faeces, or both, and such symptoms in those taking warfarin can be worrying.
John Raven, Philip A Tideman, Rosy Tirimacco, Andrew St John, Gregory W Roberts   +4 more
openaire   +2 more sources

Hypolipidemic Effects of Beetroot Juice in SHR-CRP and HHTg Rat Models of Metabolic Syndrome: Analysis of Hepatic Proteome

Metabolites, 2023
Recently, red beetroot has attracted attention as a health-promoting functional food. Studies have shown that beetroot administration can reduce blood pressure and ameliorate parameters of glucose and lipid metabolism; however, mechanisms underlying ...
Jan Šilhavý, Petr Mlejnek, Miroslava Šimáková, Hana Malínská, Irena Marková, Martina Hüttl, Denisa Miklánková, Ludmila Kazdová, Marek Vrbacký, Alena Pecinová, Tomáš Mráček, Michal Pravenec   +11 more
doaj   +1 more source

The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler ...
Winny Swastike, Edi Suryanto, Rusman Rusman, Chusnul Hanim, Jamhari Jamhari, Yuny Erwanto, Jumari Jumari   +6 more
doaj   +1 more source

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Applied Sciences, 2021
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the
Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó   +2 more
doaj   +1 more source

Depletion of reactive oxygen species induced by beetroot (Beta vulgaris) extract leads to apoptosis-like death in Cronobacter sakazakii

Journal of Dairy Science, 2023
: This research aimed to disclose the antibacterial activity of beetroot extract (Beta vulgaris) against Cronobacter sakazakii and its possible mechanisms.
Chaoqin Jiao, Shaoying Gong, Mingwei Shi, Ling Guo, Yujun Jiang, Chaoxin Man   +5 more
doaj   +1 more source