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Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate

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dc.contributor.authorRanawana, Viren
dc.contributor.authorMoynihan, Emma
dc.contributor.authorCampbell, Fiona
dc.contributor.authorDuthie, Garry
dc.contributor.authorRaikos, Vasileios
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2019-04-12T23:04:00Z
dc.date.available2019-04-12T23:04:00Z
dc.date.embargoedUntil2019-04-13
dc.date.issued2018-07
dc.descriptionThe authors are grateful to the Rural and Environment Science and Analytical Services (RESAS) Division of the Scottish government for funding the study. None of the authors declare any conflicts of interest.en
dc.description.statusPeer revieweden
dc.format.extent9
dc.format.extent427476
dc.identifier118756675
dc.identifierfbd2b5be-5610-4fd7-8a39-74204331e9c3
dc.identifier85045233461
dc.identifier.citationRanawana, V, Moynihan, E, Campbell, F, Duthie, G & Raikos, V 2018, 'Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate', Journal of Food Science and Technology, vol. 55, no. 7, pp. 2401-2409. https://doi.org/10.1007/s13197-018-3157-3en
dc.identifier.doi10.1007/s13197-018-3157-3
dc.identifier.iss7en
dc.identifier.issn0022-1155
dc.identifier.otherORCID: /0000-0001-9022-0637/work/90173642
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173724
dc.identifier.urihttp://hdl.handle.net/2164/12165
dc.identifier.vol55en
dc.language.isoeng
dc.relation.ispartofJournal of Food Science and Technologyen
dc.subjectBeetrooten
dc.subjectchocolateen
dc.subjectoxidationen
dc.subjectantioxidantsen
dc.subjectoxidative stabilityen
dc.subjectgastrointestinal digestionen
dc.subjectprocessed foodsen
dc.subjectR Medicine (General)en
dc.subject.lccR1en
dc.titleBeetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolateen
dc.typeJournal articleen

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