Concepedia

Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

Teck Wei Lim, Chiau Jinq Lim, Chun An Liow, Seok Teng Ong, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho

Food Chemistry · 2022 · 16 citations · 32 references

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References

32

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2003 · 1K citations

, , +14

BetalainsA New Class of Dietary Cationized Antioxidants

Joseph Kanner, Stela Harel, Rina Granit · Journal of Agricultural and Food Chemistry · 2001 · 639 citations

, , +17

Betalain Stability and Degradation—Structural and Chromatic Aspects

Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2006 · 596 citations

, , +17

Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization

Hye Won Yeom, Charles B. Streaker, Q. Howard Zhang et al. · Journal of Agricultural and Food Chemistry · 2000 · 375 citations

, , +17

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Alejandro Rivas, Dolores Rodrigo, Antonio Martínez et al. · LWT · 2005 · 285 citations

, , +15