Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetr...

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Bibliographic Details
Main Authors: Oana Viorela Nistor, Liliana Șeremet (Ceclu), Gabriel Dănuț Mocanu, Vasilica Barbu, Doina Georgeta Andronoiu, Nicoleta Stănciuc
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
red beetroot
sour cherry
marmalade
bioactive compounds
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/25/21/5090

Internet

https://www.mdpi.com/1420-3049/25/21/5090

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