Comparison of red beet (Beta vulgaris var conditiva) varieties on the basis of their pigment components

Journal of the Science of Food and Agriculture

Volumn 81, Issue 9, 2001, Pages 932-933

  Gasztonyi, Magdolna Nagy ^a   Daood, Hussein ^a   Hájos, Maria Takács ^b   Biacs, Peter ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b Faculty of Agricultural Water and Environment Management   (Hungary)

Author keywords

HPLC; Pigment components; Red beet varieties

Indexed keywords

CULTIVAR; EXTRACTION; FOOD DYE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RED VIOLET; YELLOW;

EID: 0034947478     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.899     Document Type: Conference Paper

References (4)

1. Production of betacyanine concentrate by fermentation of red beet juice with Candida utilis
2. Colorant properties and stability of Amaranthus betacyanin pigments
3. Analysis of biodenitrification conditions of red beet juice using the response surface method
4. Quantitative determination of individual betacyanin pigments by high-performance liquid chromatography