Differences in content of beet root and beet root juice, and it’s suitable to develop functional foods from animal sources

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dc.contributor.authorNagy, Anikó
dc.contributor.authorJávor, András
dc.contributor.authorTakácsné Hájos, Mária
dc.contributor.authorBorbélyné Varga, Mária
dc.contributor.authorSoltész, Pál
dc.contributor.authorCsiki, Zoltán
dc.date.accessioned2021-06-28T10:53:40Z
dc.date.available2021-06-28T10:53:40Z
dc.date.issued2015-03-24
dc.description.abstractIn Western medicine is beginning to increasingly focus on the key role of healthy nutrition and lifestyle in preventing certain diseases. Therefore, it is important to emphasize the importance of primary prevention in our country, and to promote it; not only the health care team work, but broaden the recommended foods, which have benefit for human health as well. Polyphenols are antioxidants, which are easily consumable with diet, however, food processing can influence the level of them. In our study, nutritional assessment was made of raw beet root and a juice, made from this beet root. We investigated in which special diet referenced to eat this foods and whether this is suitable to develop functional foods from animal sources as a row material.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 65 (2015) , 53-57
dc.identifier.doihttps://doi.org/10.34101/actaagrar/65/1877
dc.identifier.issn2416-1640
dc.identifier.issue65
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315752en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1877
dc.rights.accessOpen Access
dc.subjectpolyphenolen
dc.subjectbeet rooten
dc.subjectbetaninen
dc.subjectvulgaxhantinen
dc.subjectfunctional food from animal sourcesen
dc.titleDifferences in content of beet root and beet root juice, and it’s suitable to develop functional foods from animal sourcesen
dc.typefolyóiratcikkhu
dc.typearticleen
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