Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility

In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products—including boiled, oven-dried, pickled, pureed, juice-pro...

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Detalles Bibliográficos
Autores principales: Guldiken, Burcu, Toydemir, Gamze, Nur Memis, Kubra, Okur, Sena, Boyacioglu, Dilek, Capanoglu, Esra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926392/
https://www.ncbi.nlm.nih.gov/pubmed/27258265
http://dx.doi.org/10.3390/ijms17060858

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926392/
https://www.ncbi.nlm.nih.gov/pubmed/27258265
http://dx.doi.org/10.3390/ijms17060858

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