Zobrazeno 1 - 10
of 1 963
pro vyhledávání: '"beta vulgaris l."'
Publikováno v:
Овощи России, Vol 0, Iss 6, Pp 117-127 (2024)
Relevance. An increase in the spread of bacteriosis on beetroot in the conditions of the Moscow region carries an epidemiological danger, which actualizes research on the development of a method-ology for evaluating table beet plants for resistance t
Externí odkaz:
https://doaj.org/article/82904a3876ed47d980ccf7c1c61eb2f2
Autor:
Nita Kusumawati, Pirim Setiarso, Supari Muslim, Nafisatus Zakiyah, Khofifatul Rahmawati, Fadlurachman Faizal Fachrirakarsie
Publikováno v:
Indonesian Journal of Chemistry, Vol 24, Iss 6, Pp 1675-1687 (2024)
This study optimizes dye-sensitized solar cell (DSSC) performance using a combination of natural dye components extracted from Beta vulgaris L. (beetroot), Curcuma longa L. (turmeric), and Pandanus amaryllifolius (pandanus leaf). These plants were se
Externí odkaz:
https://doaj.org/article/7e08cc4730d941c5b962d1eb7ac4f049
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 255-267 (2024)
The aim of this study was to evaluate the influence of selected processing conditions of beetroot spontaneous fermentation, including slice thickness (2, 4, and 6 mm), temperature (15, 20, and 25 o C) and fermentation time (1-15 days), on the physico
Externí odkaz:
https://doaj.org/article/a1d5b14dd28341c29235924ca0991724
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 135-144 (2024)
Red beetroot (Beta vulgaris L.) is known as the popular vegetable in Russian cuisine, as well as a plant food that protects human health. Beetroot is rich in chemical compounds with antioxidant, anticarcinogenic, anti-inflammatory and other health-be
Externí odkaz:
https://doaj.org/article/fcda4f081d8c4938b3b9f48631390831
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 185, Iss 1, Pp 139-151 (2024)
Background. Table beet (Beta vulgaris L.) contains a great amount of naturally red-colored betanins. A number of enterprises are forced to import foreign dyes because the reserves of domestic plant raw materials are insufficient. With this in view, t
Externí odkaz:
https://doaj.org/article/08caba4d88084c7aa5d2a4aee2bacbad
Autor:
Farhatun Nisa
Publikováno v:
Media Farmasi Indonesia, Vol 19, Iss 1, Pp 60-67 (2024)
Free radicals are one of many forms of reactive oxygen sorts known for having unpaired electrons. The presence of free radicals in the body can cause damage such as premature aging, characterized by the appearance of wrinkles. This damage can be coun
Externí odkaz:
https://doaj.org/article/807095ffce064ab6aec94ed8f4c26f2a
Autor:
Kolima Peña Calzada, Alexander Calero Hurtado, Victoria Peistrup, Isabel Mühlmann, Danieya Rodríguez Miranda, Liuder I. Rodríguez Coca, Manuel Rodríguez González, Juan C. Rodríguez Fernández
Publikováno v:
Temas Agrarios, Vol 29, Iss 1, Pp 113-125 (2024)
The exponential growth of the world population makes it necessary to look for alternatives to increase food production. Amino acids are widely used to improve crop productivity, however, in table beet cultivation they are not widespread. Therefore, t
Externí odkaz:
https://doaj.org/article/3a0b3e07b77b4c328f5419e3211bdb6f
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 184, Iss 4, Pp 232-240 (2024)
Currently, hybrid table beet seeds make up a significant part of the seeds sold in the world due to their high synchrony, root uniformity, and the effect of heterosis. Heterosis breeding of table beet in Russia is developed insufficiently. One of the
Externí odkaz:
https://doaj.org/article/22c2f1d8ac38452c9780a9a327c0963f
Publikováno v:
Life, Vol 14, Iss 11, p 1391 (2024)
Red beetroots, rich in betanin, may act as prebiotics and impact gut microbiota. Because the human gut microbiota is unique to each person, the effectiveness of prebiotics varies with the enterotype. In this study, we hypothesized that the effects of
Externí odkaz:
https://doaj.org/article/c6faf3a3935b4af593e26e65abf78bd8
Autor:
Emilia Janiszewska-Turak, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega, Alicja Synowiec, Łukasz Woźniak, Urszula Trych, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 20, p 4803 (2024)
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various
Externí odkaz:
https://doaj.org/article/54f978d3b6cc4002973b4a5dcd9bf02a