Papers mentioning beetroot or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The utilisation of agrifood waste ashes has the potential to enhance the nutrient content of cereal crops, thereby optimising both yield and grain quality. This study investigated... Read full abstract on PubMed →
The aim of the study was to use vacuum impregnation (VI) with onion and beetroot juices as a pre-treatment before drying to develop innovative dried kohlrabi products. Two modern d... Read full abstract on PubMed →
The use of vacuum impregnation with onion and beetroot juice can help with the challenge of modifying plant tissue and fits in with current trends in the development of plant-based... Read full abstract on PubMed →
Investigating the volatiles isolated from a commercial spirulina (<i>Arthrospira platensis</i>) dietary supplement by gas chromatography-olfactometry (GC-O) in combination with an... Read full abstract on PubMed →
Beta vulgaris (BV) is distributed worldwide and has long been used as a culinary and in traditional medicine to treat diseases. The objective of the present study was to investigat... Read full abstract on PubMed →
The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs enc... Read full abstract on PubMed →
This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of... Read full abstract on PubMed →
Betalains in beetroots offer notable colouring properties and health benefits, including antioxidant, anti-inflammatory, hepatoprotective, and antitumorous activities. However, the... Read full abstract on PubMed →
The study aimed to evaluate the effect of lactic acid fermentation on the profile and content of volatile organic compounds (VOCs) in red beetroot juice. Red beetroot juice was fer... Read full abstract on PubMed →
The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze d... Read full abstract on PubMed →
Salmonella Typhimurium is a common foodborne pathogen in meat and meat products, causing significant harm and losses to producers and consumers. The aim of this study was to invest... Read full abstract on PubMed →
This study aim to bring a comprehensive overview and data related to the chemical composition, antioxidant activity and antioxidant properties of some selected natural fruit juices... Read full abstract on PubMed →
Chronic kidney disease (CKD) manifests with systemic inflammation, oxidative stress, and gut dysbiosis, resulting in metabolic disorders and elevated rates of cardiovascular diseas... Read full abstract on PubMed →
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioact... Read full abstract on PubMed →
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The pres... Read full abstract on PubMed →
Understanding of pesticide persistence and diffusion on the fresh vegetables are extremely important in food safety and decontamination process. In this study, we examine the persi... Read full abstract on PubMed →
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this... Read full abstract on PubMed →
The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Ro... Read full abstract on PubMed →
Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to... Read full abstract on PubMed →
The Standing Committee on the Food Chain and Animal Health endorsed in 2013 the Guidance notes for the classification of food extracts with colouring properties. For the purpose of... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.