A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 3037-3043

  Sravan Kumar, S ^a   Manoj, P ^a   Giridhar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Betalains; Hue values; Phenolics; Reducing power; TSS (total soluble solids)

Indexed keywords

ANTIOXIDANTS; FERMENTATION; FREE RADICALS; FRUIT JUICES; FRUITS; PLANTS (BOTANY);

BETALAINS; HUE VALUES; PHENOLICS; REDUCING POWER; TOTAL SOLUBLE SOLIDS;

YEAST;

BASELLA ALBA; SACCHAROMYCES CEREVISIAE; SPINACIA OLERACEA;

EID: 84939415020     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1335-5     Document Type: Article

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