Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot | Shehatta | Food systems

Food systems
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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Shehatta E.A., Abo-Raya S.H., Baioumy A.A. Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot. Food systems. 2024;7(1):151-156. https://doi.org/10.21323/2618-9771-2024-7-1-151-156

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Oxana A. Kuznetsova - Doctor of technical sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

E. A. Shehatta
Cairo University
Egypt

Eman A. Shehatta, Master Student, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, Giza, 12613, Egypt
Tel.: +2–011–508–04–825

S. H. Abo-Raya
Cairo University
Egypt

Salah Hussien Abo-Raya, Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, Giza, 12613, Egypt
Tel.: +2–012–231–999–31

1 Gamaa Street, Giza, 12613, Egypt
Tel.: +2–011–508–04–825

A. A. Baioumy
Cairo University
Egypt

Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, Giza, 12613, Egypt
Tel.: +2–011–508–04–825

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