The effect of different processing methods on phenolic acid content and antioxidant activity of red beet

Food Research International

Volumn 48, Issue 1, 2012, Pages 16-20

  Ravichandran, Kavitha ^a   Ahmed, Abdelrahman R ^a,b   Knorr, Dietrich ^a   Smetanska, Iryna ^a,c  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Roxy   (Egypt)

^c UNIVERSITY OF APPLIED SCIENCES WEIHENSTEPHAN TRIESDORF   (Germany)

Author keywords

Antioxidant activity; Cooking methods; Phenolic acids; Red beet

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BENZOIC ACID; CAFFEIC ACIDS; CINNAMIC ACIDS; COOKING METHODS; DPPH ASSAY; FERULIC ACIDS; FREE RADICAL SCAVENGING ACTIVITY; HIGH VACUUM; PHENOLIC ACIDS; PROCESSING METHOD; RED BEET; VACUUM TREATMENT;

AGENTS; CALCINATION; CARBOXYLIC ACIDS; CULTIVATION; PHENOLS; VACUUM;

PLANTS (BOTANY);

BETA VULGARIS SUBSP. VULGARIS;

EID: 84858218084     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.011     Document Type: Article

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