Results 31 to 40 of about 2,834 (178)

Acute ingestion of beetroot juice increases exhaled nitric oxide in healthy individuals. [PDF]

PLoS ONE, 2018
Nitric oxide (NO) plays an important role in the airways' innate immune response, and the fraction of exhaled NO at a flow rate of 50mL per second (FENO50) has been utilized to capture NO. Deficits in NO are linked to loss of bronchoprotective effects in
Juliet L Kroll, Chelsey A Werchan, David Rosenfield, Thomas Ritz   +3 more
doaj   +1 more source

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice

Molecules, 2023
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and ...
Bartosz Kruszewski, Ewa Domian, Małgorzata Nowacka   +2 more
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Beetroot Juice as a Natural Ergogenic Supplement: A Literature Review of Its Effects on Physical Performance and Training Adaptation

Quality in Sport
Purpose: This study aims to review the current literature on the effects of beetroot juice supplementation on physical performance, training adaptation, and safety.
Julia Głowacz, Michal Popiel, Kamil Dziekoński, Jakub Rybowski, Sylwia Krzyśkowska, Aneta Redner, Iga Kwiecień, Patrycja Zwierzchlewska, Bartosz Rusin, Dominik Stanibuła, Kacper Buczek   +10 more
doaj   +1 more source

Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases

Nutrition & Metabolism, 2020
Red beetroot (Beta vulgaris), as a naturally occurring root vegetable and a rich source of phytochemicals and bioactive compounds, is known for its beneficial roles in the improvement of several clinical and pathologic outcome. Chronic and acute beetroot
Parvin Mirmiran, Zeinab Houshialsadat, Zahra Gaeini, Zahra Bahadoran, Fereidoun Azizi   +4 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

A Double-Blind Placebo-Controlled Crossover Study of the Effect of Beetroot Juice Containing Dietary Nitrate on Aortic and Brachial Blood Pressure Over 24 h

Frontiers in Physiology, 2019
Dietary inorganic nitrate in beetroot can act as a source of nitric oxide and has been reported to lower brachial blood pressure (BP). This study examined the effect of inorganic nitrate in beetroot juice on aortic (central) BP acutely and over the ...
Suraj Kukadia, Hakim-Moulay Dehbi, Hakim-Moulay Dehbi, Therese Tillin, Emma Coady, Nish Chaturvedi, Nish Chaturvedi, Alun D. Hughes, Alun D. Hughes, Alun D. Hughes   +9 more
doaj   +1 more source

Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature

Applied Sciences, 2021
This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers
Aleksandra Jedlińska, Alicja Barańska, Dorota Witrowa-Rajchert, Ewa Ostrowska-Ligęza, Katarzyna Samborska   +4 more
doaj   +1 more source

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

Food Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout, Priyadarsini Sahoo, Anuprita Ray, Shuvendu Shekhar Mohapatra   +3 more
wiley   +1 more source

The effect of selenium application on root yield and nutritional quality of fresh and pasteurized beetroot (Beta vulgaris L. ssp. vulgaris var. conditiva Alef. Helm.) juice

Journal of Agriculture and Food Research
The effect of selenization on the root yield and quality (polyphenols, selenium, total soluble solids, sugars, acids) in fresh and pasteurized beetroot juice by using its five varieties (Betina; Červená kulatá; Karkulka; Pablo F1; Renova) was tested. The
Miroslav Šlosár, Ivana Mezeyová, Ján Mezey   +2 more
doaj   +1 more source