Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Powders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-12-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-boiling-on-colour-content-of-betalains-and-total-polyphenols-and-on-antioxidant,128613,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!