Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), tot...

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Detalles Bibliográficos
Autores principales: Flores-Mancha, Martha A., Ruíz-Gutiérrez, Martha G., Sánchez-Vega, Rogelio, Santellano-Estrada, Eduardo, Chávez-Martínez, América
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401705/
https://www.ncbi.nlm.nih.gov/pubmed/34443359
http://dx.doi.org/10.3390/molecules26164768

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401705/
https://www.ncbi.nlm.nih.gov/pubmed/34443359
http://dx.doi.org/10.3390/molecules26164768

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