| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1.Ade-Omowaye B.I.O, Angersbach A, Taiwo K.A, Knorr D. (2001). Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Science and Technology , 12, 285–295 |
Sách, tạp chí |
| Tiêu đề: |
Trends in Food Science and Technology , 12 |
| Tác giả: |
Ade-Omowaye B.I.O, Angersbach A, Taiwo K.A, Knorr D |
| Năm: |
2001 |
|
| 2. Ariffin A.A, Bakar J, Tan C.P, Rahman R.A, Karim R, Loi C.C. (2009). Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry , 114, 561–564 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry , 114 |
| Tác giả: |
Ariffin A.A, Bakar J, Tan C.P, Rahman R.A, Karim R, Loi C.C |
| Năm: |
2009 |
|
| 3. Attoe E.L, von Elbe J.H. (1982). Degradation kinetics of betanine in solutions as influenced by oxygen. Journal of Agricultural and Food Chemistry , 30, 708–712 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Agricultural and Food Chemistry , 30 |
| Tác giả: |
Attoe E.L, von Elbe J.H |
| Năm: |
1982 |
|
| 4. Attoe E.L, von Elbe J.H. (1984). Oxygen involvement in betanin degradation. Zeitschrift für Lebensmittel-Untersuchung und Forschung , 179, 232–236 |
Sách, tạp chí |
| Tiêu đề: |
Zeitschrift für Lebensmittel-Untersuchung und Forschung , 179 |
| Tác giả: |
Attoe E.L, von Elbe J.H |
| Năm: |
1984 |
|
| 5. Attoe E.L, von Elbe J.H. (1985). Oxygen involvement in betanine degradation: effect of antioxidants. Journal of Food Science , 50, 106–110 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science , 50 |
| Tác giả: |
Attoe E.L, von Elbe J.H |
| Năm: |
1985 |
|
| 6. Attoe E.L, von Elbe J.H. (1981). Photochemical degradation of betanine and selected anthocyanins. Journal of Food Science , 46, 1934–1937 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science , 46 |
| Tác giả: |
Attoe E.L, von Elbe J.H |
| Năm: |
1981 |
|
| 7. Azeredo H.M.C. (2009). Betalains: properties, sources, applications, and stability – a review. International Journal of Food Science and Technology , 44, 2365–2376 |
Sách, tạp chí |
| Tiêu đề: |
International Journal of Food Science and Technology , 44 |
| Tác giả: |
Azeredo H.M.C |
| Năm: |
2009 |
|
| 8. Bayindirli A, Yildiz F, Ozilgen M. (1988). Modeling of sequential batch ultrafiltration of red beet extract. Journal of Food Science , 53, 1418–1422 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science , 53 |
| Tác giả: |
Bayindirli A, Yildiz F, Ozilgen M |
| Năm: |
1988 |
|
| 9. Cai Y, Sun M, Wu H, Huang R, Corke H. (1998). Characterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Species. Journal of Agricultural and Food Chemistry , 46, 2063–2070 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Agricultural and Food Chemistry , 46 |
| Tác giả: |
Cai Y, Sun M, Wu H, Huang R, Corke H |
| Năm: |
1998 |
|
| 10. Cardador-Martínez A, Jiménez-Martínez C, Sandoval G. (2011). Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants. Ciênc. Tecnol.Aliment., Campinas , 31, 782-788 |
Sách, tạp chí |
| Tiêu đề: |
Ciênc. Tecnol. "Aliment., Campinas , 31 |
| Tác giả: |
Cardador-Martínez A, Jiménez-Martínez C, Sandoval G |
| Năm: |
2011 |
|
| 11. Castellar M.R, Obon J.M, Fernandez-Lopez J.A. (2006). The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. Journal of the Science of Food and Agriculture , 86, 122–128 |
Sách, tạp chí |
| Tiêu đề: |
Journal of the Science of Food and Agriculture , 86 |
| Tác giả: |
Castellar M.R, Obon J.M, Fernandez-Lopez J.A |
| Năm: |
2006 |
|
| 12. Czapski J. (1990). Heat stability of betacyanins in red beet juice and in betanin solutions. European Food Research and Technology , 191, 275–278 |
Sách, tạp chí |
| Tiêu đề: |
European Food Research and Technology , 191 |
| Tác giả: |
Czapski J |
| Năm: |
1990 |
|
| 13. Chalermchat Y, Dejmek P, Fincan M. (2004). Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfering. Journal of Food Engineer , 64, 229–236 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Engineer , 64 |
| Tác giả: |
Chalermchat Y, Dejmek P, Fincan M |
| Năm: |
2004 |
|
| 14. Charoensiri R, Kongkachuicha R, Suknicom S, Sungpuag P. (2009). Betacarotene, lycopene, and alpha-tocopherol contents of selected Thai fruits. Food Chemistry , 113, 202–207 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry , 113 |
| Tác giả: |
Charoensiri R, Kongkachuicha R, Suknicom S, Sungpuag P |
| Năm: |
2009 |
|
| 15. Delgado-Vargas F,Jiménez A.R, Paredes-López O. (2000). Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability. In T. &. Francis, Critical Reviews in Food Science and Nutrition (pp. 173-289) |
Sách, tạp chí |
| Tiêu đề: |
Critical Reviews in Food Science and Nutrition |
| Tác giả: |
Delgado-Vargas F,Jiménez A.R, Paredes-López O |
| Năm: |
2000 |
|
| 16. Dewanto V, Wu X, Adom K.K, Liu RH. (2002). Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity.Journal of Agricultural and Food Chemistry , 50, 3010−3014 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Agricultural and Food Chemistry , 50 |
| Tác giả: |
Dewanto V, Wu X, Adom K.K, Liu RH |
| Năm: |
2002 |
|
| 17. Escribano J, Cabanes J, Chazarra S, García-Carmona F. (1997). Characterization of Monophenolase Activity of Table Beet Polyphenol Oxidase.Determination of Kinetic Parameters on the TyramineDopamine Pair. Journal of Agricultural and Food Chemistry , 45, 4209−4214 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Agricultural and Food Chemistry , 45 |
| Tác giả: |
Escribano J, Cabanes J, Chazarra S, García-Carmona F |
| Năm: |
1997 |
|
| 18. Fernández-López JA, Almela L, Obón JM, Castellar R. (2010). Determination of Antioxidant Constituents in Cactus Pear Fruits. Plant Foods for Human Nutrition , 65, 253–259 |
Sách, tạp chí |
| Tiêu đề: |
Plant Foods for Human Nutrition , 65 |
| Tác giả: |
Fernández-López JA, Almela L, Obón JM, Castellar R |
| Năm: |
2010 |
|
| 19. Fincan M, De Vito, F, Dejmek P. (2004). Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment. Journal of Food Engineering , 64, 381–388 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Engineering , 64 |
| Tác giả: |
Fincan M, De Vito, F, Dejmek P |
| Năm: |
2004 |
|
| 20. Garcıa Barrera F.A, Reynoso C.R, Gonzalez de Mejıa E. (1998). Estabilidad de las betalaınas extraıdas del garambullo (Myrtillocac tus geometrizans). Food Science and Technology International , 4, 115–120 |
Sách, tạp chí |
| Tiêu đề: |
Food Science and Technology International , 4 |
| Tác giả: |
Garcıa Barrera F.A, Reynoso C.R, Gonzalez de Mejıa E |
| Năm: |
1998 |
|