Compositional Changes in Functional Attributes of Vacuum Concentrated Beetroot Juice

Journal of Food Processing and Preservation

Volumn 40, Issue 6, 2016, Pages 1215-1222

  Bazaria, Bindu ^a   Kumar, Pradyuman ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; ANTIOXIDANTS; COLOR; FREE RADICALS; NITRATES; TEMPERATURE; VACUUM EVAPORATION;

ANTI-OXIDANT ACTIVITIES; COMPOSITIONAL CHANGES; FUNCTIONAL ATTRIBUTE; FUNCTIONAL INGREDIENT; HEALTH-RELATED QUALITY; PROCESSING TEMPERATURE; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC CONTENT;

PROCESSING;

EID: 85005922684     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12705     Document Type: Article

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