The effect of drying process on the pigment content and composition of table beet varieties
The food industry requires natural colouring agents in increasing quantities. Beet root is highly adapted to this purpose with its red (betacyanin) and yellow (betaxanthin) pigments suitable for numerous products. The two pigments are, however, very heat-sensitive depending not only on the method o...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Debrecen
2011-12-01
|
| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/982 |