Results 61 to 70 of about 6,076 (165)

Warfarin and beetroot [PDF]

Australian Prescriber, 2015
Louise Vanpraag, Philip A Tideman, Rosy Tirimacco, Andrew St John, Gregory W Roberts   +4 more
openaire   +2 more sources

Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance

Heliyon
Background: Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food ...
Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr, Ibok Nsa Oduro, William Otoo Ellis   +6 more
doaj   +1 more source

Application of Ultrasound in Convective Drying of Fermented, Frozen-Thawed, and Osmotically Dehydrated Beetroot Slices

Polish Journal of Food and Nutrition Sciences
The aim of the study was to assess the benefits of using high-power ultrasound (HPU) during convective drying of raw beetroot slices and beetroot slices subjected to fermentation, pulsed vacuum osmotic dehydration, and freezing-thawing (in selected ...
Konrad W. Nowak, Izabela Miszczak, Bartosz Pszczółkowski, Wojciech Rejmer, Magdalena Zielińska   +4 more
doaj   +1 more source

Enhancement of Shelf Life of Grated Beetroots

Journal of Food Protection, 1997
Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C.
López Osornio, María de las Mercedes, Chaves, Alicia Raquel   +1 more
openaire   +3 more sources

Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2016
Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties.
Renata KAZIMIERCZAK, Agata SIŁAKIEWICZ, Ewelina HALLMANN, Dominika ŚREDNICKA-TOBER, Ewa REMBIAŁKOWSKA   +4 more
openaire   +3 more sources

Effect of Acute Beetroot Supplementation on Exercise Performance of CrossFit® Male Athletes: Randomized, Doubleblind, Placebo-Controlled Crossover Study [PDF]

SportLogia
The study aimed to evaluate the effect of beetroot supplementation on the number of repetitions in the Cindy test of male athletes who practice CrossFit® to improve their exercise performance. Twenty male CrossFit® athletes (age = 28 ±3 years, height = 1.
Liliana Madera, Citlali M. Lara, Beatriz A. Gámez, Ángel Magaña, Quiané Tecuapetla, Rachel Kimble, Reza Zare, Katie M. Heinrich   +7 more
doaj   +1 more source

Mercury content in beetroot and beetroot-based dietary supplements

Journal of Food Composition and Analysis, 2022
Joanna Brzezińska-Rojek, Małgorzata Rutkowska, Justyna Ośko, Piotr Konieczka, Magdalena Prokopowicz, Małgorzata Grembecka   +5 more
openaire   +1 more source

Beetroot boost: Unlocking the power of Beta Vulgaris for peak athletic performance

Journal of Functional Foods
Beetroot (Beta Vulgaris) has garnered significant attention as a natural dietary supplement for enhancing athletic performance and endurance. Rich in nitrates, beetroot is converted into nitric oxide upon ingestion, improving blood flow, lung function ...
Jannat Bibi, Yao Lei, Muhammad Zia Ahmad, Katarzyna Kotwica-Mojzych, Mariola Głowacka, Mariusz Mojzych   +5 more
doaj   +1 more source

Yield and Quality of Beetroot (Beta vulgaris ssp. esculenta L. ) as a Result of Microbial Fertilizers

Contemporary Agriculture, 2018
The purpose of this study is to examine the effect of two different types of microbial fertilizers, namely Micro-Vita I (containing several groups of Azotobacter, nitrifying microorganisms and phosphate-solubilizing microorganisms) and Micro-Vita II ...
Agic Rukie, Zdravkovska Mariјa, Popsimonova Gordana, Dimovska Daniela, Bogevska Zvezda, Davitkovska Margarita   +5 more
doaj   +1 more source

Review Paper On BEETROOT

International Journal of Advanced Research in Science, Communication and Technology
The taproot part of the plant is called the beetroot. It is a great food that is essential to the body's growth and development. It is abundant in nutrients and antioxidants. It functions as both a vegetable and a fruit. Beetroot in its fresh form is typically eaten in salads. It has betalain, which is vital for heart health.
null Ms. Thombre Mamata Bhausaheb, null Ms. Bansode Sakshi Vijay, null Asst. Prof. More Ashwini   +2 more
openaire   +1 more source