Background Beetroot is a health-promoting vegetable packed with essential components
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …

Beetroot is taproot portion of beet plant. Dark red-colored beet roots are very popular for
human consumption, in the form of cooked and raw as salad or juice. Beetroot colour is also …

Reduction of bioactive compounds sensitive to heat, light and oxygen could be attributed to
drying. The effectiveness of microwave pretreatment at 525 or 420 W and the ohmic heating …

One of the important food additives used in the food industry is betalain, which is applied as
a natural dye. Red beet is the most common resource of betalain. To increase its shelf life …

Bee pollen from different botanical sources (viz., coconut, coriander, rapeseed, and multi‐
floral) of India were first time evaluated to determine the physical, functional, thermal, and …

Experiments detailing the spray drying of fruit and vegetable juices are necessary at the
experimental scale in order to determine the optimum drying conditions and to select the …

The fresh beetroots are exposed to spoilage due to their high moisture content and needs
preservation. One of the preservation methods ensuring microbial safety of biological …

This study was focused on a comparative analysis of two drying methods, such as
convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a …

Preserving vegetable products through drying, which reduces the water concentration to
levels inhibiting the growth of microorganisms, is a method to extend their shelf life …

Milk products are widely consumed as a beverage and used as the main ingredient in many
food applications. Beetroot is suitable as an ingredient for the natural red color in food …