Microencapsulated and Ready-to-Eat Beetroot Soup: A Stable and Attractive Formulation Enriched in Nitrate, Betalains and Minerals.

Autor: Trindade LRD; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitria, Rio de Janeiro 21941-909, Brazil., Baião DDS; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil., da Silva DVT; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil., Almeida CC; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil.; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro 21941-598, Brazil., Pauli FP; Institute of Chemistry (IQ), Fluminense Federal University, R. Dr. Mario Vianna, 523, Niterói 24210-141, Brazil., Ferreira VF; Institute of Chemistry (IQ), Fluminense Federal University, R. Dr. Mario Vianna, 523, Niterói 24210-141, Brazil., Conte-Junior CA; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil.; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro 21941-598, Brazil., Paschoalin VMF; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitria, Rio de Janeiro 21941-909, Brazil.; Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Apr 02; Vol. 12 (7). Date of Electronic Publication: 2023 Apr 02.