相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
Nikola Tomic et al.
FOODS (2020)
Bioactive compounds of beetroot and utilization in food processing industry: A critical review
Navnidhi Chhikara et al.
FOOD CHEMISTRY (2019)
Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra)
Oana-Viorela Nistor et al.
FOOD CHEMISTRY (2017)
Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part
Tomasz Sawicki et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
ASSESSMENT OF COLOUR CHANGES DURING STORAGE OF ELDERBERRY JUICE CONCENTRATE SOLUTIONS USING THE OPTIMIZATION METHOD
Dorota Walkowiak-Tomczak et al.
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA (2016)
The Potential Benefits of Red Beetroot Supplementation in Health and Disease
Tom Clifford et al.
NUTRIENTS (2015)
DRYING OF RED BEETROOT AFTER OSMOTIC PRETREATMENT: KINETICS AND QUALITY CONSIDERATIONS
Stefan J. Kowalski et al.
CHEMICAL AND PROCESS ENGINEERING-INZYNIERIA CHEMICZNA I PROCESOWA (2015)
Drying kinetics and quality characteristics of beetroot slices under hot air followed by microwave finish drying
Kaur Kulwinder et al.
African Journal of Agricultural Research (2014)
Kinetics and Quality Aspects of Beetroots Dried in Non-Stationary Conditions
S. J. Kowalski et al.
DRYING TECHNOLOGY (2014)
Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes
Stephane George et al.
FOOD CHEMISTRY (2011)
Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods
Adam Figiel
JOURNAL OF FOOD ENGINEERING (2010)
MaZda-A software package for image texture analysis
Piotr M. Szczypinski et al.
COMPUTER METHODS AND PROGRAMS IN BIOMEDICINE (2009)
Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice
Kirsten M. Herbach et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Colour changes of a preparation from red cabbage during storage in a model system
Dorota Walkowiak-Tomczak et al.
FOOD CHEMISTRY (2007)
分享论文
