Results 301 to 310 of about 27,051 (336)

Stability enhancement of beetroot betalains through copigmentation

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDLike other natural pigments, betalains have a stability problem. Copigmentation can be explored to address this issue. In this study, black carrot anthocyanins were used for the first time as copigment with betalains so that copigmented betalains with enhanced stability could be developed to withstand deteriorative processing and ...
Thippeswamy Basavaraja, Alka Joshi, Shruti Sethi, Charanjit Kaur, Bhoopal Singh Tomar, Eldho Varghese, Anil Dahuja   +6 more
openaire   +3 more sources

Impact of organic and inorganic fertilizers on the growth and yield of Beetroot (Beta vulgaris L.) in the hilly region of Nepal

International Journal of Agriculture, Environment and Food Sciences
The use of both organic and inorganic fertilizers plays a crucial role in farming practices in Nepal, depending on their availability. Applying fertilizers like compost, vermicompost, goat manure, and NPK has shown significant effects on various aspects ...
Soni Majhi, Shubhada Yadav, Dipika Shah, Nand Yadav, Pratima Chaudhary, Sunny Shah, Umesh Timilsina, Prakash Rijal   +7 more
semanticscholar   +1 more source

Beetroot Bioactive and its Associated Health Benefits: Considerations for Utilization of Beetroot in Value-added Products

Recent Advances in Food, Nutrition & Agriculture, 2023
Background: Beetroot is a remarkable source of nutrients needed for the improvement of human health. This paper presents a general overview of beetroot, its bioactive compounds, and its valorization. Objective: The study aimed to understand and review the various beetroot bioactive compounds and their utilization in value-added products.
Meghana Valiyarayil, Narayanan, Prasad, Rasane, Jyoti, Singh, Sawinder, Kaur, Harshal, Avinashe, Mahendra, Gunjal, Jaspreet, Kaur, Vishesh, Bhadariya   +7 more
openaire   +2 more sources

Transgenic Beetroot (Beta vulgaris)

2001
Beta vulgaris L. (red beet) is a vegetable grown in temperate and subfrigid zones. The tuberous root of this plant is well known as the material for food-stuff in Europe. The root has received attention because of its high content of water-soluble pigments, which belong to the betalain family.
M. Kino-Oka, S. Tone
openaire   +1 more source

Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films.

Food Chemistry, 2023
Qiyong Guo, Yi Yuan, Min He, Xia Zhang, Lin Li, Yuan Zhang, Bing Li   +6 more
semanticscholar   +1 more source

Beetroot

2020
Deepu Pandita, Anu Pandita, Ramachandra Reddy Pamuru, Gulzar Ahmad Nayik   +3 more
openaire   +1 more source

Roots: Fresh-cut beetroots

2020
Edelenbos, Merete, Wold, Anne-Berit, Wieczynska, Justyna, Luca, Alexandru   +3 more
openaire   +2 more sources

Beautiful beetroot

New Scientist, 2021
openaire   +1 more source

Beetroot and red urine

Biochemical Society Transactions, 1992
R M, Pearcy, S C, Mitchell, R L, Smith
openaire   +2 more sources