Search results for: BEETROOT JUICE

• Dietary intervention with beetroot juice during doxorubicin cancer chemotherapy in vivo reduces markers of oxidative stress

  Publication

  • J. Łukowicz
  • G. Peszyńska-Sularz
  • A. Cieślak
  • A. Piasek
  • M. Janicka
  • A. Kot-Wasik
  • S. Popadiuk
  • W. Grajek
  • A. Bartoszek-Pączkowska

  - Acta Biochimica Polonica - Year 2012

  Cancer chemotherapy with doxorubicin, despite high antitumor activity and broad spectrum of this drug, is on decline due to toxic side effects. The clinical efficacy of anthracyclines have continuously prompted the search for new adjuvants to alleviate undesirable side toxicity incurred by this group of cytostatics. The recent approaches involve the application of synthetic or purified natural antioxidants in combination with doxorubicin...

• Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality

  Publication

  • A. Dzimitrowicz
  • P. Jamroz
  • P. Cyganowski
  • A. Bielawska-Pohl
  • A. Klimczak
  • P. Pohl

  - FOOD CHEMISTRY - Year 2021

  Full text to download in external service

• Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives

  Publication

  • K. Jakubczyk
  • K. Melkis
  • K. Janda-Milczarek
  • K. Skonieczna-Żydecka

  - Foods - Year 2023

  Full text to download in external service

• New Green Determination of Cu, Fe, Mn, and Zn in Beetroot Juices along with Their Chemical Fractionation by Solid-Phase Extraction

  Publication

  • . Pohl
  • . Pieprz
  • . Dzimitrowicz
  • . Jamroz
  • . Szymczycha-Madeja
  • . Welna
  • P. Jamroz

  - MOLECULES - Year 2019

  Full text to download in external service

• Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators.

  Publication

  • I. Koss-Mikołajczyk

  - Year 2011

  Nowadays all kind of food additives, and among them acidity regulators, have become necessary components of most food products. Their role is lengthening shelf-life, improving the sensory properties and protecting food products from microbial contaminations. However, despite advantages, there are also some undesirable effects of use of food additives that have raised public concern recently. Therefore, food industry considers the...

• Juices from non-typical edible fruits as health-promoting acidity regulators for food industry

  Publication

  • I. Koss-Mikołajczyk
  • B. Kusznierewicz
  • J. Namieśnik
  • A. Bartoszek-Pączkowska

  - LWT-FOOD SCIENCE AND TECHNOLOGY - Year 2015

  The study verifies the possibility of application of juices from selected fruits characterized by the high antioxidant potential as natural acidity regulators with improved nutritional properties. The tested non-typical fruits included mirabelle plum, sea buckthorn and blue-berried honeysuckle. Beetroot juice whose pH is about 6.0 served as a model food product. Potentiometric titration was used to compare the efficacy of tested...

  Full text available to download

• Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators

  Publication

  • I. Koss

  - Year 2011

  The purpose of this work was to verify possibility of using juices from selected fruits characterized by the high antioxidant potential as natural acidity regulators with improved nutritional properties. The tested fruits included: mirabelle plum, sea buckthorn, lemon and blueberry honeysuckle.The potentiometric titration was used to compare the effiacy of the juices as acidity regulators with citric acid, a widely used acidity...