236 related articles for article (PubMed ID: 25977043)
1. Consumer acceptance and stability of spray dried betanin in model juices.
Kaimainen M; Laaksonen O; Järvenpää E; Sandell M; Huopalahti R
Food Chem; 2015 Nov; 187():398-406. PubMed ID: 25977043
[TBL] [Abstract][Full Text] [Related]
2. Microencapsulation of betanin in monodisperse W/O/W emulsions.
Pagano APE; Khalid N; Kobayashi I; Nakajima M; Neves MA; Bastos EL
Food Res Int; 2018 Jul; 109():489-496. PubMed ID: 29803475
[TBL] [Abstract][Full Text] [Related]
3. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.
Janiszewska-Turak E; Rybak K; Grzybowska E; Konopka E; Witrowa-Rajchert D
Molecules; 2021 Jun; 26(12):. PubMed ID: 34208715
[TBL] [Abstract][Full Text] [Related]
4. Stability of spray-dried beetroot extract using oligosaccharides and whey proteins.
Carmo ELD; Teodoro RAR; Félix PHC; Fernandes RVB; Oliveira ÉR; Veiga TRLA; Borges SV; Botrel DA
Food Chem; 2018 May; 249():51-59. PubMed ID: 29407931
[TBL] [Abstract][Full Text] [Related]
5. Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (Beta vulgaris) and Arugula (Eruca sativa) Juices.
Corleto KA; Singh J; Jayaprakasha GK; Patil BS
J Food Sci; 2018 May; 83(5):1237-1248. PubMed ID: 29660828
[TBL] [Abstract][Full Text] [Related]
6. Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice.
Gawałek J
Molecules; 2021 Nov; 26(21):. PubMed ID: 34771109
[TBL] [Abstract][Full Text] [Related]
7. [Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines].
Khomich LM; Perova IB; Eller KI
Vopr Pitan; 2023; 92(6):128-134. PubMed ID: 38198426
[TBL] [Abstract][Full Text] [Related]
8. Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice - Effect of storage on degradation kinetics, color stability and sensory properties.
Yang W; Kaimainen M; Järvenpää E; Sandell M; Huopalahti R; Yang B; Laaksonen O
Food Chem; 2021 Jun; 348():128995. PubMed ID: 33503536
[TBL] [Abstract][Full Text] [Related]
9. Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.
Buvé C; Van Bedts T; Haenen A; Kebede B; Braekers R; Hendrickx M; Van Loey A; Grauwet T
J Sci Food Agric; 2018 Jul; 98(9):3437-3445. PubMed ID: 29280150
[TBL] [Abstract][Full Text] [Related]
10. Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake.
Tamme T; Reinik M; Püssa T; Roasto M; Meremäe K; Kiis A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):487-95. PubMed ID: 20127545
[TBL] [Abstract][Full Text] [Related]
11. Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage.
Navruz A; Türkyılmaz M; Özkan M
Food Chem; 2016 Apr; 197(Pt A):150-60. PubMed ID: 26616935
[TBL] [Abstract][Full Text] [Related]
12. The plasma bioavailability of nitrate and betanin from Beta vulgaris rubra in humans.
Clifford T; Constantinou CM; Keane KM; West DJ; Howatson G; Stevenson EJ
Eur J Nutr; 2017 Apr; 56(3):1245-1254. PubMed ID: 26873098
[TBL] [Abstract][Full Text] [Related]
13. Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage.
Roidoung S; Dolan KD; Siddiq M
Food Res Int; 2017 Apr; 94():29-35. PubMed ID: 28290364
[TBL] [Abstract][Full Text] [Related]
14. Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit.
Martínez-Navarrete N; Camacho MM; Agudelo C; Salvador A
J Sci Food Agric; 2019 Jan; 99(1):244-252. PubMed ID: 29855052
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris).
Goderska K; Dombhare K; Radziejewska-Kubzdela E
Arch Microbiol; 2022 May; 204(6):300. PubMed ID: 35522324
[TBL] [Abstract][Full Text] [Related]
16. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage.
Kabakcı SA; Türkyılmaz M; Özkan M
Food Chem; 2020 Oct; 326():126977. PubMed ID: 32447161
[TBL] [Abstract][Full Text] [Related]
17. Assessment of colour changes during storage of elderberry juice concentrate solutions using the optimization method.
Walkowiak-Tomczak D; Czapski J; Młynarczyk K
Acta Sci Pol Technol Aliment; 2016; 15(3):299-309. PubMed ID: 28071029
[TBL] [Abstract][Full Text] [Related]
18. Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.
Adhikari J; Araghi LR; Singh R; Adhikari K; Patil BS
J Agric Food Chem; 2024 May; 72(20):11629-11639. PubMed ID: 38739462
[TBL] [Abstract][Full Text] [Related]
19. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.
Moser P; Telis VRN; de Andrade Neves N; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
Food Chem; 2017 Jan; 214():308-318. PubMed ID: 27507480
[TBL] [Abstract][Full Text] [Related]
20. Beetroot and radish powders as natural nitrite source for fermented dry sausages.
Ozaki MM; Munekata PES; Jacinto-Valderrama RA; Efraim P; Pateiro M; Lorenzo JM; Pollonio MAR
Meat Sci; 2021 Jan; 171():108275. PubMed ID: 32853888
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
