INFORMAZIONI SU QUESTO ARTICOLO

Cita

[1] M. Hájas, Gyökérzöldségek termelése (Production of root vegetables). Mezôgazdasâgi Kiadô. Budapest. (197G) 87 100.Search in Google Scholar

[2] S. Balázs, Zöldségtermesztők kézikönyve (Handbook of vegetable growers). Mezőgazda Kiadó. Budapest. (2004) 138–150.Search in Google Scholar

[3] M. Takácsné Hájos, A céklatermesztésünk növelésének indokai és lehetőségei (Reasons and possibilities of increasing our beetroot cultivation). Acta Agraria Dcbreceniensis, 9. (2002) 131–134.10.34101/actaagrar/9/3573Search in Google Scholar

[4] K. Ravichandran, N. M. M. T. Saw, A. A. A. Mohdaly, A. M. M. Gabr, A. Kastell, H. Riedel, Z. Cai, D. Knorr, I. Smetanska, Impact of processing of red beet on betalain content and antioxidant activity. Food Research International, 50. (2013) 670–675.10.1016/j.foodres.2011.07.002Search in Google Scholar

[5] B. Nemzer, Z. Pietrzkowski, A. Sporna, P. Stalica, W. Thresher, T. Michalowski, S. Wybraniec, Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chemistry, 127. (2011) 42–53.10.1016/j.foodchem.2010.12.081Search in Google Scholar

[6] J. Csapó, K. Zs. Csapóné, Élelmiszer-kémia (Food Chemistry). Mezőgazdasági Kiadó, Budapest. (2003) 234.Search in Google Scholar

[7] V. G. Georgiev, J. Weber, E. M. Kneschke, P. N. Denev, T. Bley, A. I. Pavlov, Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. Detroit dark red. Plant Foods Hum. Nutr., 65. (2010) 105- ill.10.1007/s11130-010-0156-620195764Search in Google Scholar

[8] V. L. Singleton, J. A. Rossi, Colorimetry of total phenolics with phos- phomolybdic phosphotungstic acid “reagents”. Am. J. Enol Vitic., 16. (1965) 144–158.10.5344/ajev.1965.16.3.144Search in Google Scholar

[9] I. I. F. Benzie, J. J. Strain, The ferric reducing ability of plasma (FRAP) as a measuring of “antioxidant power”: The FRAP assay. Anual Biochem., 239. (1996) 70–76.10.1006/abio.1996.02928660627Search in Google Scholar

[10] R. Castellar, J. M. Obon, M. Alacid, J. A. Fernández-Lopez, Color properties and stability of betacyanins from Opuntia fruits. J. Agñc. Food Chem., 51. (2003) 2771–2776.10.1021/jf021045h12696971Search in Google Scholar

[11] F. C. Stinzing, K. M. Herbach, M. R. Mosshammer, R. Carle, W. Yi, S. Sellappan, C. C. Akoh, R. Bunch, P. Felker, Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones. J. Agrie. Food Chem., 53. (2005) 442–451. 10.1021/jf048751y15656686Search in Google Scholar

eISSN:
2066-7744
Lingua:
Inglese