Results 211 to 220 of about 5,300,325 (232)

Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization

, 2020
The use of plant extracts containing nutraceutical compounds is a burgeoning approach to the fortification of dairy products. Betalains are water soluble pigments of red beet which have functioned as an antioxidant and colorant substance in food.
Z. Ghasempour, Neda Javanmard, A. M. Langroodi, Mahmoud Alizadeh-sani, A. Ehsani, Ehsan Moghaddas Kia   +5 more
semanticscholar   +1 more source

An antioxidant hydrogel dressing with wound pH indication function prepared based on silanized bacterial nanocellulose crosslinked with beet red pigment extract.

International Journal of Biological Macromolecules
Maintaining wound moisture and monitoring of infection are crucial aspects of chronic wound treatment. The development of a pH-sensitive functional hydrogel dressing is an effective approach to monitor, protect, and facilitate wound healing.
Tao Chen, Yiran Yan, Xiaoshuang Zhou, Wanli Liu, Ran Tan, D. Wei, Yetong Feng, Qi Cui, Wei Wang, Rui Zhang, Nan Wu, Hailong Xu, Dehui Qu, Hongyuan Zhang, Guochao Wu, Ying Zhao   +15 more
semanticscholar   +1 more source

Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice.

Food Chemistry, 2020
The aim of the study was to evaluate the profile and level of betacyanins in the gastric content, blood (portal and main veins) and urine of rats after an intragastric administration of fermented red beet juice with various betacyanin doses. Samples were
T. Sawicki, Joanna Topolska, N. Bączek, D. Szawara-Nowak, J. Juśkiewicz, W. Wiczkowski   +5 more
semanticscholar   +1 more source

A biodegradable film based on carrageenan gum/Plantago psyllium mucilage/red beet extract: physicochemical properties, biodegradability and water absorption kinetic

Polymer Bulletin, 2022
Shokufe Daei, F. Mohtarami, S. Pirsa
semanticscholar   +1 more source

Optimization of ionic gelling encapsulation of red beet (Beta vulgaris L.) juice concentrate and stability of betalains

Biocatalysis and Agricultural Biotechnology, 2023
İ. Tekin, Kardelen Özcan, S. Ersus
semanticscholar   +1 more source

Study of uranium biosorption process in aqueous solution by red beet peel

Journal of Radioanalytical and Nuclear Chemistry, 2022
N. Smječanin, M. Nuhanović, J. Sulejmanović, Ž. Grahek, A. Odobašić   +4 more
semanticscholar   +1 more source

Red-Beet Betalain Pigments Inhibit Amyloid-β Aggregation and Toxicity in Amyloid-β Expressing Caenorhabditis elegans

Plant Foods for Human Nutrition, 2022
T. Imamura, N. Isozumi, Yasuki Higashimura, H. Koga, Tenta Segawa, Natsumi Desaka, Hiroki Takagi, Kenji Matsumoto, S. Ohki, M. Mori   +9 more
semanticscholar   +1 more source

Red Beet Plant as a Novel Source of Natural Surfactant Combined with ‘Smart Water’ for EOR Purposes in Carbonate Reservoirs

Journal of Molecular Liquids, 2022
Milad Norouzpour, A. Azdarpour, M. Nabipour, Rafael M. Santos, Abbas Khaksar Manshad, S. Iglauer, H. Akhondzadeh, A. Keshavarz   +7 more
semanticscholar   +1 more source

The effect of exogenous N-acetylcysteine on the phenolic profile and antioxidant enzyme activities in two betalainic red beet (Beta vulgaris L.) leaves under salt stress

Acta Physiologiae Plantarum
N. Colak
semanticscholar   +1 more source

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Food Science of Animal Resources, 2014
Gap-Don Kim, Jung Seok Choi, Sung-Sil Moon   +2 more
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