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标题:Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models
时间:2020-10-18 19:52:49
DOI:10.1016/j.foodchem.2019.124994
大小:710 kb
页数:10 PAGES
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目录:
  • Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models
    • Introduction
    • Materials and methods
      • Materials
      • Extraction of red beet extract
      • Characterization of red beet extract powders
        • Fourier transforms infrared (FTIR)
        • Differential scanning calorimetry (DSC)
        • Determination of betanin content of extracts
        • Determination of total phenolic content (TPC) of extracts
        • Determination of antiradical activity of extracts
        • Color measurement of extracts
      • Preparation of food models
      • Stability study in food models
        • Betanin stability
        • Stability of total phenolic content (TPC)
        • Stability of antiradical activity
      • Color measurement of food models
      • Statistical analysis
    • Results and discussion
      • Characterization of red beet extracts powders
        • Fourier transforms infrared (FTIR)
        • Differential scanning calorimetry (DSC)
        • Determination of the betanin content of extracts
        • Determining the total phenolic content (TPC) of extracts
        • Determining the antiradical activity of extracts
        • Color measurement of extracts
      • Stability study in food models
        • Betanin stability
        • Stability of total phenolic content (TPC)
        • Stability of antiradical activity
      • Color measurement of food models
    • Conclusion
    • mk:H1_33
    • Acknowledgment
    • Supplementary data
    • References

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