Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with...

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Bibliographic Details
Main Authors: Emilia Janiszewska-Turak, Maciej Walczak, Katarzyna Rybak, Katarzyna Pobiega, Małgorzata Gniewosz, Łukasz Woźniak, Dorota Witrowa-Rajchert
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
color
hygroscopic properties
TGA
FTIR
betalain
chromatography
Online Access:https://www.mdpi.com/1420-3049/27/3/1008

Internet

https://www.mdpi.com/1420-3049/27/3/1008

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