Effects of drying process on antioxidant activity of purple carrots

Nahrung - Food

Volumn 48, Issue 1, 2004, Pages 57-60

  Uyan, Seda Ersus ^a   Baysal, Taner ^a   Yurdagel, Ünal ^a   El, Sedef Nehir ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

1,1 Diphenyl 2 picryl hydrazyl; Antioxidant capacity; Purple carrot

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; COLOR; DEHYDRATION; FOOD ANALYSIS; FOOD PROCESSING; MICROWAVE RADIATION; NUTRIENT CONTENT; TEMPERATURE DEPENDENCE;

AIR; ANTHOCYANINS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; DAUCUS CAROTA; FOOD HANDLING; FREE RADICAL SCAVENGERS; HEAT; HYDRAZINES; MICROWAVES; PIGMENTATION;

DAUCUS CAROTA;

EID: 1642278031     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300373     Document Type: Article

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