Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content - 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2013-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201302-0006_antioxidant-activity-of-red-beet-juices-obtained-after-microwave-and-thermal-pretreatments.php |