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Betacyanine and Betaxanthine Decolorizing Enzymes in the Beet (Beta vulgaris L.) Root

✍ Scribed by C. C. SHIH; R. C. WILEY

Book ID
108805553
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
377 KB
Volume
47
Category
Article
ISSN
0022-1147

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Studies in the 1970s showed that sugar beet partitioned into root, crown and scalp had large concentrations of impurities in the scalp, the root portion had the best processing quality and the crown was intermediate. Since then the processing quality of beet has improved. This paper reports similar