Stability of black carrot anthocyanins in the turkish delight (LOKUM) during storage

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1282-1297

  Özen, Gökhan ^a   Akbulut, Mehmet ^b   Artik, Nevzat ^c  

^a AHI EVRAN UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

^c ANKARA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN CONTENT; CARROT JUICE; DEGRADATION RATE; DRIED FRUITS; FIRST ORDER REACTIONS; FOOD COLORANTS; HUMAN HEALTH; K-VALUES; KINETIC DATA; NATURAL COLORANTS; NATURAL FOOD; NATURAL RED; PH VALUE; PURPLE SWEET POTATOES; QUALITY PARAMETERS; STORAGE PERIODS; TRADITIONAL FOOD; TURKISHS;

CITRIC ACID; DEGRADATION; FOOD ADDITIVES; FRUITS; LIQUID CHROMATOGRAPHY; PH EFFECTS; SUGARS; SYNTHETIC FOODS; THERMODYNAMIC STABILITY;

ANTHOCYANINS;

BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; IPOMOEA BATATAS; PHOTINIA MELANOCARPA; RAPHANUS SATIVUS; RIBES HUDSONIANUM; RUBUS; RUBUS GLAUCUS; SAMBUCUS; VITACEAE; ZEA MAYS;

EID: 79960743675     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00412.x     Document Type: Article

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