Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe > 2014 > 8 > 265-273
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journal ISSN : | 2082-3827 |
journal e-ISSN : | 2084-977X |
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1. Castellar M. R., Solano F., Obón J. M., Betacyanin and Other Antioxidants Production During Growth of Opuntia stricta (Haw.) Fruits, Plant Foods Hum. Nutr. 2012, 67, 337. 2. Herbach K. M., Stintzing F. C., Carle R., Betalain Stability and Degradation – Structural and Chromatic Aspects, J. Food Sci. 2006, 71, 4, 42–44. 3. Mabry T. J., Wyler H., Parikh I., Dreiding A. S., The Conversion of Betanidin and Be- tanin to Neobetanin Derivatives, Tetrahedron 1967, 23, 3117. 4. Nemzer B., Pietrzkowski Z., Spórna A., Stalica P., Thresher W., Michałowski T., Wy- braniec S., Betalainic and Nutritional Profiles of Pigment-enriched Red Beet Root (Beta vulgaris L.) dried extracts, Food Chem. 2011, 127, 42–53. 5. Wybraniec S., Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fraction from Red Beet Root (Beta vulgaris L.) Monitored by LC-MS/MS, J. Agric. Food Chem. 2005, 53, 3483–3487.