Results 51 to 60 of about 27,051 (336)
Estimation of betalain content in beetroot peel powder
Italian Journal of Food ScienceThis study explores the economic benefits of utilizing beetroot peels as a source of natural color extraction, with a focus on reduction of waste. It was determined through rigorous experimentation that sun-drying at a controlled temperature of 22°C ...
Brwa Khalid Shakir, Vincenzi Simone
semanticscholar +1 more source
Applied Sciences, 2023 Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with ...
Emilia Janiszewska‐Turak +7 more
semanticscholar +1 more source
FEBS Open Bio, EarlyView.This review provides an overview of bio‐based polymer sources, their unique functional properties and their environmental impact, and addresses their role as sustainable alternatives. It discusses end‐of‐life options, including composting and anaerobic digestion for renewable energy.
Sabina Kolbl Repinc +8 more
wiley +1 more source
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Polish Journal of Food and Nutrition Sciences, 2020 This Thematic Issue of Polish Journal of Food and Nutrition Sciences deals with the trans-disciplinary aspects of red beetroot as well as the red beetroot-derived products in the following topics: processing and storage – effect on the quality and ...
Wiesław Wiczkowski
doaj +1 more source
Effect of Beta vulgaris root extracts in Rayeb milk on its microbiological, chemical and nutritional composition [PDF]
Novel Research in Microbiology Journal, 2019 The purpose of this study was to examine the use of beetroot (Beta vulgaris L.) extracts as natural colorant and antibacterial additives in Rayeb milk. Citric acid: ascorbic acid (2:1) (BCA) and citric acid (0.2%) (BC) were used as extraction solvents ...
Abeer, F. Ahmad, Afaf, O. Ali
doaj +1 more source
Development of Probiotic Beetroot Drink [PDF]
Current Research in Nutrition and Food Science Journal, 2017 The study was planned to prepare non- dairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37°C. There was gradual decline in pH and sugar
Anil Panghal +5 more
openaire +1 more source
Optimizing a Simple Natural Dye Production Method for Dye-Sensitized Solar Cells: Examples for Betalain (Bougainvillea and Beetroot Extracts) and Anthocyanin Dyes [PDF]
, 2019 We present a study about the sensitizers extracted from natural resources. This paper focuses on how to select, extract and characterize natural dyes, giving some guides to establish a protocol for the whole process of fabricating and using these dyes ...
Ariza Camacho, María Jesús +1 more
core +1 more source
Effects of vertical distribution of soil inorganic nitrogen on root growth and subsequent nitrogen uptake by field vegetable crops [PDF]
, 2007 Information is needed about root growth and N uptake of crops under different soil conditions to increase nitrogen use efficiency in horticultural production.
Barraclough P.B. +12 more
core +1 more source
FoodsDespite the high global production of beetroot (Beta vulgaris L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution.
E. P. Sousa +10 more
semanticscholar +1 more source
The Role of Beetroot Ingredients in the Prevention of Alzheimer’s Disease
Applied Sciences, 2023 Beets (Beta vulgaris L.) are a source of numerous bioactive compounds, including betalain pigments, phenols, and saponins. The bioactive compounds show neuroprotective properties due to their antioxidant activity (they protect cells against oxidative ...
Julian Szymański +2 more
semanticscholar +1 more source