Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice

Journal of Food Biochemistry

Volumn 39, Issue 5, 2015, Pages 528-537

  Dereli, Ufuk ^a   Türkyilmaz, Meltem ^a   Yemiş, Oktay ^b   Özkan, Mehmet ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BENTONITE; CLARIFIERS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PASTEURIZATION;

ANTIOXIDANT CAPACITY; CHLOROGENIC ACIDS; DEGREE OF POLYMERIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRIES; HYDROXYCINNAMIC ACIDS; PHENOLIC COMPOUNDS; STRONG CORRELATION; SUBSTANTIAL REDUCTION;

COLOR;

EID: 84943200738     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12155     Document Type: Article

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