Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

Journal of Functional Foods

Volumn 13, Issue , 2015, Pages 1-10

  Kamiloglu, Senem ^a,b   Pasli, Ayca Ayfer ^a   Ozcelik, Beraat ^a   Van Camp, John ^b   Capanoglu, Esra ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Anthocyanin; Antioxidant; Bioaccessibility; Black carrot; Processing; Storage

Indexed keywords

DAUCUS CAROTA;

EID: 84922537825     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.12.021     Document Type: Article

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