The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

Food and Bioproducts Processing

Volumn 102, Issue , 2017, Pages 72-80

  Ersus Bilek, Seda ^a   Yılmaz, Fatih Mehmet ^b   Özkan, Gülay ^c  

^a EGE UNIVERSITY   (Turkey)

^b ADNAN MENDERES UNIVERSITY   (Turkey)

^c ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Black carrot; Industrial processing; Microencapsulation; Natural colorant; Phenolic compound

Indexed keywords

ANTIOXIDANTS; DAIRY PRODUCTS; DEGRADATION; EMULSIFICATION; ENCAPSULATION; FLAVONOIDS; HYDROGELS; MICROENCAPSULATION; PASTEURIZATION; PHENOLS; PROTEINS;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; BLACK CARROTS; CITRIC ACID SOLUTION; INDUSTRIAL PROCESSING; INDUSTRIAL PRODUCTION; NATURAL COLORANTS; PHENOLIC COMPOUNDS;

ANTHOCYANINS;

EID: 85006717892     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.12.001     Document Type: Article

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