Results 101 to 110 of about 9,480 (223)
NAJFNR, 2017 Background: The blood pressure (BP)-lowering effect of beetroot is attributed to its high nitrate concentration, which converts to the vasodilator nitric oxide. Nitric oxide may also mediate ocular aqueous outflow to regulate intraocular pressure (IOP).
Brian Randolph, Patricia M. Cisarik
doaj +1 more source
Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.Refractance window drying efficiently valorized apple pomace by significantly reducing drying time and energy consumption while better preserving bioactive compounds compared to hot air drying. The resulting powder showed high functional potential and was successfully used as a sugar and flour substitute in pancakes.
Fadime Begüm Tepe, Tolga Kağan Tepe
wiley +1 more source
Dietary nitrate lowers ambulatory blood pressure in treated, uncontrolled hypertension: a 7d, double-blind, randomized, placebo-controlled, crossover trial [PDF]
, 2018 Dietary nitrate has been shown to increase nitrate/nitrite levels and decrease blood pressure (BP) in multiple populations. There are few reports among hypertensives and these reports have provided conflicting evidence.
Cormican, L. +3 more
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EFSA Journal, Volume 24, Issue 3, March 2026.Abstract The food enzyme pectinesterase (pectin pectylhydrolase; EC 3.1.1.11) is produced with the non‐genetically modified Aspergillus luchuensis strain CBS 148463 by Solyve. The food enzyme was considered free from viable cells of the production organism. The food enzyme is intended to be used in 12 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ) +17 more
wiley +1 more source
Determination of the minimum integral entropy, water sorption and glass transition temperature to establishing critical storage conditions of beetroot juice microcapsules by spray drying [PDF]
, 2014 The aim of this work was to microencapsulate beetroot juice (BJ) (Beta vulgaris L.) by spray-drying using as protective colloid gum Arabic. The adsorption isotherms of the microcapsules and the minimum integral entropy (∆S int)T were determined at 25 ...
CARRILLO NAVAS, HECTOR +11 more
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Distribution of antioxidant components in roots of different red beets (Beta vulgaris L.) cultivars [PDF]
, 2014 The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption.
B. Szabó-Nótin +20 more
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Food Technology and Biotechnology, 2004 The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta ...
Josip Baras +2 more
doaj
Effects of acute consumption of fruit and vegetable puree-based drinks on vasodilation and oxidative status [PDF]
, 2012 Epidemiological studies indicate that diets rich in fruits and vegetables (F&V) are protective against cardiovascular diseases (CVD). Pureed \&V products retain many beneficial components, including flavonoids, carotenoids, vitamin C and dietary fibres ...
George, Trevor +4 more
core +1 more source
Ingestion of a nitric oxide enhancing supplement improves resistance exercise performance [PDF]
, 2016 Studies have established that supplementation of nitrate increases nitrous oxide which in turn improves exercise performance. The current study aimed to investigate the effects of nitrate ingestion on performance of bench press resistance exercise till ...
Bentley, David +4 more
core +2 more sources
Antibacterial activity of Beta vulgaris L. pomace extract [PDF]
, 2011 Antibacterial activity of Beta vulgaris L. (beetroot) pomace extract (concentration 100 mg/ml) was tested against five Gram positive and seven Gram negative bacterial strains (reference cultures and natural isolates).
Cvetković Dragoljub D. +4 more
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