Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

Food Chemistry

Volumn 186, Issue , 2015, Pages 74-82

  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

ABTS; Antioxidant; Bioaccessibility; Black carrot; CUPRAC; Daucus carota; Jam; Marmalade; Phenolic acids; Polyphenols; Storage

Indexed keywords

ANTIOXIDANTS; ENERGY STORAGE; ORGANIC ACIDS; SPECTROPHOTOMETRY;

ABTS; BIOACCESSIBILITY; BLACK CARROTS; CUPRAC; DAUCUS CAROTA; JAM; MARMALADE; PHENOLIC ACIDS; POLYPHENOLS;

FOOD STORAGE;

ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; POLYPHENOL;

CARROT; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD HANDLING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAUCUS CAROTA; FOOD HANDLING; FOOD STORAGE; HYDROXYBENZOATES; POLYPHENOLS;

EID: 84933504239     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.046     Document Type: Article

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