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

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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Bibliographic Details
Main Authors: Burcu Guldiken, Gamze Toydemir, Kubra Nur Memis, Sena Okur, Dilek Boyacioglu, Esra Capanoglu
Format: Article
Language:English
Published: MDPI AG 2016-06-01
Series:International Journal of Molecular Sciences
Subjects:
red beetroot
Beta vulgaris L.
home-processing
antioxidant
betalain
in vitro digestion
bioaccessibility
Online Access:http://www.mdpi.com/1422-0067/17/6/858

Internet

http://www.mdpi.com/1422-0067/17/6/858

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