Keywords: چغندر قرمز; Red beet; Betacyanins; Bioavailability; Food matrix; Interindividual variability; HPLC-DAD-MS;
مقالات ISI چغندر قرمز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: چغندر قرمز; Water stress; Red beet; Betalains; Antioxidant activity; Phenolic content;
Keywords: چغندر قرمز; AOA; antioxidant activity; MW; microwave; PV; vacuum; Red beet; Beta vulgaris; Processing; Antioxidant activity;
The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt
Keywords: چغندر قرمز; Antioxidant; Colour; Lactic acid bacteria; Red beet; Red dragon fruit;
Characterisation and identification of triterpene saponins in the roots of red beets (Beta vulgaris L.) using two HPLC-MS systems
Keywords: چغندر قرمز; Triterpene saponins; Beta vulgaris L.; Red beet; HPLC-MS;
Microwave-assisted extraction of betalains from red beet (Beta vulgaris)
Keywords: چغندر قرمز; Microwave-assisted extraction; Betalains; Red beet; Ascorbic acid; Factorial design;
Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
Keywords: چغندر قرمز; Red beet; Blanching; Microwave; Cell wall; Microstructure;
The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
Keywords: چغندر قرمز; Phenolic acids; Red beet; Antioxidant activity; Cooking methods;
Gamma rays as an effective tool for removing undesirable color without adverse changes in biological activities of red beet extracts
Keywords: چغندر قرمز; Betanin; Gamma ray; Hairy root; Red beet
Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
Keywords: چغندر قرمز; Red beet; Blanching; Microwave; Enzymes; Texture; Color
Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments
Keywords: چغندر قرمز; Red beet; Pectin; Alkaline treatment; Enzymes; Rheology; Dairy products
Pulsed electric field assisted aqueous extraction of colorants from red beet
Keywords: چغندر قرمز; Extraction; Red beet; Pulsed electric fields; Betalains; Thermal degradation of colorants; Yield of colorants; Electroporation
Some remarks on evaluation of drying models of red beet particles
Keywords: چغندر قرمز; Red beet; Drying; Dehydration; Modelling
Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root
Keywords: چغندر قرمز; Red beet; Gamma irradiation; Enzymes; Bio-chemical parameters; Mechanical parameters
Isotope ratio mass spectrometrical analysis of betanin and isobetanin isolates for authenticity evaluation of purple pitaya-based products
Keywords: چغندر قرمز; Betanin; 13C/12C ratio; 2H/1H ratio; Purple pitaya; Red beet; Colouring foodstuff; EA-C/P-IRMS; Authenticity; Admixture
Characterisation of anthocyanin–betalain mixtures for food colouring by chromatic and HPLC-DAD-MS analyses
Keywords: چغندر قرمز; Anthocyanins; Betalains; Colouring foodstuff; Black carrot; Elderberry; Red beet; Sour cherry; Strawberry; Mixtures; CIEL*C*h°; HPLC-DAD-MS
Urinary pharmacokinetics of betalains following consumption of red beet juice in healthy humans
Keywords: چغندر قرمز; Betalains; Human; Pharmacokinetics; Renal excretion; Red beet;