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Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts

This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, antioxidant activity, in vitro digestion, FT-IR inv...

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Principais autores: Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Elisabeta Botez, Bogdan Ioan Ștefănescu
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2024-06-01
סדרה:Applied Sciences
נושאים:
red beetroot
pepper
in vitro digestion
phytochemicals
herbs
FT-IR
גישה מקוונת:https://www.mdpi.com/2076-3417/14/13/5650
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