Malik Khalaf Wadi from Department of Food Sciences successfully defended his Ph.D. work with the title (The Chemical, Functional, and Manufacturing Characteristics of Local Beetroot (Beta vulgaris) and Its Applications in Some Food Systems)
The study aimed to determine the optimal conditions that ensure the stability of the pigment against heat, light, and pH.
The researcher recommended conducting extensive clinical and laboratory studies to verify the biological effects of beetroot extracts, particularly their anti-cancer cell properties, to confirm the results of laboratory tests on live models.
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