Beetroot-based blended juice: Process development, physico-chemical analysis and optimization of novel health drink

Author:

Theba Tabbu,Nayi PratikORCID,Ravani Amee

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Curcumin, the active substance of turmeric: Its effects on health and ways to improve its bioavailability;Abd El-Hack;Journal of the Science of Food and Agriculture,2021

2. Evolution of antioxidant capacity of blend juice made from beetroot, carrot and celery during refrigerated storage;Alina;The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology,2013

3. Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives–A review;Amalraj;Journal of Traditional and Complementary Medicine,2017

4. Effect of gibberellic acid on berry yield and quality attributes of grapes cv. sultanina;Anjum;Pure and Applied Biology (PAB),2020

5. Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM);Bazaria;Journal of the Saudi Society of Agricultural Sciences,2018

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