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Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks

Cláudia Destro Dos Santos1, Marliya Ismail2, Aline Schilling Cassini1

  • 11Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS Brazil.

Journal of Food Science and Technology
|February 3, 2018
PubMed

Keywords:
Betalain extractHPPHTSTNatural pigmentsRed beet residue

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