Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2273-2281

  Türkyilmaz, Meltem ^a   Özkan, Mehmet ^b  

^a Ministry of Food   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Black carrots; Degradation; Kinetics; Polymeric colour; Storage

Indexed keywords

BLACK CARROTS; CARROT JUICE; FIRST-ORDER REACTION MODEL; HALF-LIFE PERIOD; HPLC-MS ANALYSIS; REACTION MODEL; STORAGE TEMPERATURES;

ANTHOCYANINS; COLOR; DEGRADATION; ENERGY STORAGE; ENZYME KINETICS; RATE CONSTANTS;

POLYMERS;

DAUCUS CAROTA;

EID: 84867994136     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03098.x     Document Type: Article

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