Valorization of Black Carrot Industrial Residues for the Anthocyanin Pigment Production
Author:
Funder
CONSEJO NACIONAL DE HUMANIDADES CIENCIAS Y TECNOLOGIAS
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12649-024-02424-4.pdf
Reference49 articles.
1. Akhtar, S., Rauf, A., Imran, M., Saleem, Q., Riaz, M., Mubarak, M.S.: Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review. Trends Food Sci. Tech. (2017). https://doi.org/10.1016/j.tifs.2017.05.004
2. Tan, C., Dadmohammadi, Y., Lee, M., Abbaspourrad, A.: Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Compr. Food Sci. Food Saf. (2021). https://doi.org/10.1111/1541-4337.12772
3. Agcam, E., Akyıldız, A., Balasubramaniam, V.M.: Optimization of anthocyanins extraction from Black Carrot Pomace with Thermosonication. Food Chem. (2017). https://doi.org/10.1016/j.foodchem.2017.05.098
4. Batool, F., Iqbal, N., Azeem, M., Adeel, S., Ali, M.: Sustainable dyeing of Cotton Fabric Using Black Carrot (Daucus carota L.) Plant Residue as a source of natural colorant. Pol. J. Environ. Stud. (2019). https://doi.org/10.15244/pjoes/93712
5. Polat, S., Guclu, G., Kelebek, H., Keskin, M., Selli, S.: Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chem. (2022). https://doi.org/10.1016/j.foodchem.2021.130941
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