Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (D aucus Carota  L.) Juice

Author:

Dereli Ufuk1,Türkyilmaz Meltem2,Yemiş Oktay3,Özkan Mehmet1

Affiliation:

1. Department of Food Engineering; Faculty of Engineering; Ankara University; Diskapi 06110 Ankara Turkey

2. Institute of Food Safety; Ankara University; Diskapi 06110 Ankara Turkey

3. Department of Food Engineering; Faculty of Engineering; Pamukkale University; Denizli Turkey

Funder

“Ankara University Scientific Research Projects Office” of Turkey

TUBITAK-BIDEP

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Reference32 articles.

1. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;J. Agric. Food Chem.,2001

2. Adsorptive removal of tannin from aqueous solutions by cationic surfactant-modified bentonite clay;Anirudhan;J. Colloid Interface Sci.,2006

3. Apaydin , E. 2008 Changes in antioxidant activity of pomegranate juice concentrate during production and storage

4. Masking of antioxidant capacity by the interaction of flavonoids with protein;Arts;Food Chem. Toxicol.,2001

5. Phenolic compounds: A review of their possible role as in vivo antioxidants of wine;Beer;S. Afr. J. Enol. Vitic.,2002

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