Results 41 to 50 of about 2,834 (178)

Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria

Journal of Food Composition and Analysis, 2015
AbstractBeta vulgaris L. (beetroot) contains high amounts of biologically active substances including betalains and inorganic nitrate. We determined the amounts of various compounds (minerals, betalains, oxalic acid, phenolic acids, and sugars) in juice prepared from seven different beetroot varieties cultivated in Upper Austria. Large differences were
Wruss, Jürgen, Waldenberger, Gundula, Huemer, Stefan, Uygun, Pinar, Lanzerstorfer, Peter, Müller, Ulrike, Höglinger, Otmar, Weghuber, Julian   +7 more
openaire   +1 more source

Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice [PDF]

Asian Journal of Dairy and Food Research, 2019
Carrot and beetroot are mostly used for salad and juice purpose. To know the physicochemical and bioactive composition of the locally grown carrot and beetroot, the present investigation was carried out. Physicochemical and bioactive compound like total soluble solids, total sugars, reducing sugars, titrable acidity, pH, ascorbic acid, total ...
Simran Arora, Saleem Siddiqui, Rakesh Gehlot   +2 more
openaire   +1 more source

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert

Food Chemistry Advances
The purpose of this study was to optimize the formulation of beetroot-based blended frozen dessert in terms of sensory and physicochemical characteristics.
Albertus Magnus Putradamni, Rianita Pramitasari   +1 more
doaj   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, EarlyView.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Blood pressure-lowering effects of beetroot juice and novel beetroot-enriched bread products in normotensive male subjects [PDF]

British Journal of Nutrition, 2012
A number of vegetables have a high nitrate content which after ingestion can be reduced to nitrite by oral bacteria, and further to vasoprotective NO endogenously. In the present study, two separate randomly controlled, single-blind, cross-over, postprandial studies were performed in normotensive volunteers.
Hobbs, Ditte A, Kaffa, Nedi, George, Trevor W, Methven, Lisa, Lovegrove, Julie A   +4 more
openaire   +4 more sources

From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease

The Milbank Quarterly, EarlyView.
Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT, KELLY D. BROWNELL, ALLAN M. BRANDT   +2 more
wiley   +1 more source

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach

Polish Journal of Food and Nutrition Sciences, 2020
Beetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various beneficial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals in freshly prepared red beetroot juice was studied.
Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, Dasha Mihaylova   +3 more
openaire   +2 more sources

Abscisic Acid and Calcium Signals Convergently Regulate Sugar Accumulation by Orchestrating the SRK2A/CIPK6‐ABI5‐TST2 Module in Citrus

Plant Biotechnology Journal, EarlyView.
ABSTRACT Abscisic acid (ABA) and calcium respectively work as crucial plant hormones and second signalling molecules in the regulation of fruit development and quality formation, including the sugar content and flavour quality. However, the regulatory mechanisms of fruit sugar accumulation arising from the interaction between ABA and calcium have not ...
Zuolin Mao, Mengdi Li, Siyang Gao, Zeqi Zhao, Xiawan Zhai, Ji‐Hong Liu, Lailiang Cheng, Chunlong Li   +7 more
wiley   +1 more source

Effects of a beetroot juice with high neobetanin content on the early-phase insulin response in healthy volunteers

Journal of Nutritional Science, 2014
Produce rich in phytochemicals may alter postprandial glucose and insulin responses by interacting with the pathways that regulate glucose uptake and insulin secretion in humans. The aims of the present study were to assess the phytochemical constituents
Peter C. Wootton-Beard, Kirsten Brandt, David Fell, Sarah Warner, Lisa Ryan   +4 more
doaj   +1 more source