Thematic issue on "Red beetroot as a source of nutrients, bioactive compounds and pigments”

• Autorzy: Wiczkowski W.
• Języki publikacji: EN
• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2020
• Tom: 70
• Numer: 1
• Opis fizyczny: p.5-6,ref.

Twórcy

autor

Wiczkowski W.

• Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Olsztyn, Tuwima 10 Str., 10-748 Olsztyn, Poland

Bibliografia

• 1. Czyżowska, A., Siemianowska, K., Śniadowska, M., Nowak, A. (2020). Bioactive compounds and microbial quality of stored fermented red beetroots and red beetroot juice. Polish Journal of Food and Nutrition Sciences, 70(1), 35-44.
• 2. Desseva, I., Stoyanova, M., Petkova, N., Mihaylova, D. (2020). Red beetroot juice phytochemicals bioaccessibility: an in vitro approach. Polish Journal of Food and Nutrition Sciences, 70(1), 45-53.
• 3. Kumorkiewicz, A., Sutor, K., Nemzer, B., Pietrzkowski, Z., Wybraniec, S. (2020). Thermal decarboxylation of betacyanins in red beet betalain-rich extract. Polish Journal of Food and Nutrition Sciences, 70(1), 7-14.
• 4. Otálora, C.M., Bonifazi, E.L., Fissore, E.N., Basanta, M.F., Gerschenson, L.N. (2020). Thermal stability of betalains in by-products of the blanching and cutting of Beta vulgaris L. var conditiva. Polish Journal of Food and Nutrition Sciences, 70(1), 15-24.
• 5. Płatosz, N., Sawicki, T., Wiczkowski, W. (2020). Profile of phenolic acids and flavonoids of red beet and its fermentation products. Does long-term consumption of fermented beetroot juice affect phenolics profile in human blood plasma and urine? Polish Journal of Food and Nutrition Sciences, 70(1), 55-65.
• 6. Spórna-Kucab, A., Wybraniec, S. (2020). High-speed counter-current chromatography in separation and identification of saponins from Beta vulgaris L. cultivar Red Sphere. Polish Journal of Food and Nutrition Sciences, 70(1), 67-74.
• 7. Tumbas Šaponjac, V.T., Čanadanović-Brunet, J.M., Ćetković, G.S., Jakišić, M.V., Vulić, J.J., Stajčić, S.S., Šeregelj, V.N. (2020). Optimisation of beetroot juice encapsulation by freeze-drying. Polish Journal of Food and Nutrition Sciences, 70(1), 25-34.

Identyfikatory

DOI

10.31883/pjfns/117717