Classification of red beet and sugar beet for drought tolerance using morpho-physiological and stomatal traits [PDF]
PeerJDrought is a global phenomenon that endangers agricultural production by creating water scarcity. Selecting drought-tolerant cultivars, varieties, and species is essential for maintaining the food supply and advancing breeding efforts. The study aimed to
Gamze Kaya, Nurgül Ergin
doaj +4 more sources
Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
Fermentation, 2021 To lower the risk of obesity, diabetes, and other related diseases, the WHO recommends that consumers reduce their consumption of sugars. Here, we propose a microbiological method to reduce the sugar content in red beet juice, while incurring only slight
Dawid Dygas +7 more
doaj +4 more sources
Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties [PDF]
FoodsThe aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices.
Spasoje D. Belošević +9 more
doaj +3 more sources
Applied SciencesRed beet extract contains a variety of bioactive compounds, including antioxidant and immune-stimulating properties. Red beets are rich in nutrients and have been reported to help mitigate cardiovascular disease, while also possessing potent antioxidant ...
Hai-Min Hwang +11 more
doaj +4 more sources
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts [PDF]
Food Science and BiotechnologyHae Won Jang
exaly +3 more sources
Comparative Evaluation of Ultrasonic, High Pressure, and Pulsed Electric Field Processing on the Extraction and Storage Stability of Betalains From Red Beet By-Products. [PDF]
J Food SciThis study explores the potential of red beet peel (RBP) and red beet stalk (RBS), often underutilized by‐products, as rich sources of natural pigments and bioactive compounds. Three non‐thermal green extraction methods, namely, high‐pressure processing,
Yeasmen N +6 more
europepmc +2 more sources
Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery. [PDF]
J Food SciRed beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks.
ElObeid T +7 more
europepmc +2 more sources
Dehydrogenation of Betacyanins in Heated Betalain-Rich Extracts of Red Beet (Beta vulgaris L.). [PDF]
Int J Mol Sci, 2022 Betacyanins are a group of water-soluble red-violet compounds containing nitrogen in their structure. These are biosynthesized in red beetroot (Beta vulgaris L.), a widely consumed vegetable that contains significant amounts of nutritious and bioactive ...
Sutor-Świeży K +7 more
europepmc +2 more sources
Production of Gynogenic Plants of Red Beet (Beta vulgaris L.) in Unpollinated Ovule Culture In Vitro. [PDF]
Plants (Basel), 2021 The unique and balanced components of the biochemical composition, together with high antioxidant activity, make the red beet necessary a dietary vegetable crop, much contributing to healthy food ration.
Zayachkovskaya T +5 more
europepmc +2 more sources
Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies. [PDF]
FoodsGummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color and ...
Toker OS +4 more
europepmc +2 more sources