Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

LWT

Volumn 68, Issue , 2016, Pages 98-104

  Paciulli, Maria ^a   Medina Meza, Ilce Gabriela ^b   Chiavaro, Emma ^a   Barbosa Cánovas, Gustavo Victor ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Ascorbic acid (PubChem CID: 54670067); Beetroot; Betanin; Betanin (PubChem CID: 10733); Blanching; Gallic acid (PubChem CID: 370); High hydrostatic pressure; Nonthermal technologies

Indexed keywords

BLANCHING; HYDRAULICS; HYDROSTATIC PRESSURE; QUALITY CONTROL; TEXTURES;

BEETROOT; BETANIN; HIGH HYDROSTATIC PRESSURE; NON-THERMAL TECHNOLOGY; PUBCHEM; NUTRITIONAL QUALITIES; THERMAL AND HIGH-PRESSURE PROCESSING; TOTAL PHENOL CONTENTS; TOTAL PHENOLIC CONTENT;

ASCORBIC ACID;

EID: 84962614555     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.029     Document Type: Article

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