Buscar
Mostrando ítems 31-40 de 141
Obtención del pigmento rojo (betacianina) a partir de la remolacha( betavulgaris) y su aplicación en la elaboración de un refresco en la cuidad de Riobamba Chimborazo
(Riobamba: Universidad Nacional de Chimborazo, 2013, 2016)
Efeito dos métodos de secagem e extração sobre a atividade antioxidante da beterraba
(Universidade Tecnológica Federal do ParanáToledoBrasilTecnologia em Processos QuímicosUTFPR, 2019-11-26)
The beet is a purplish red tuberous root due to the presence of betalains, which are great antioxidants. The aim of this work was to evaluate drying methods (freeze and oven drying) and extraction methods (reflux and ...
Perdas na comercialização de quatro hortaliças tuberosas em supermercados de Guanhães/MGAnalysis of losses during the marketing of four tuberous roots: yellow Peruvian root, sweet potato, red beet and carrot in supermarkets of Guanhães / MG
(Universidade Federal de ViçosaBRPlantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita deDoutorado em FitotecniaUFV, 2015)
Aceitabilidade e qualidade nutricional de beterrabas in natura e pré-processadas submetidas a diferentes métodos de cocção
(Universidade Estadual Paulista (Unesp), 2015-02-25)
The beetroot is a red purplish tuberous root, because has pigments called betalains which are potent antioxidant. This root shows big sensory acceptance, because has lots of sugar, has a low energy density and lots of ...
Preparações homeopáticas em plantas de cenoura, beterraba, capim-limão e chambáHomeopathic preparations in carrot, sugar-beet, lemongrass and chamba plants
(Universidade Federal de Viçosa, 2017)
Red betalains from Opuntia spp.: Natural colorants with potential applications in foods
(2012)
Natural red colorants are highly appreciated by the food industry, and betalains are one such category. There are few sources in nature of betalains, which are commonly obtained from red beet as a colorant additive and ...