Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Agriculture Eskişehir Osmangazi University Eskişehir Turkey
2. Department of Food Engineering, Faculty of Agriculture Ordu University Ordu Turkey
Funder
Atatürk Üniversitesi
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2631
Reference52 articles.
1. Anthocyanin Composition of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze
2. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain
3. Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants
4. The survival of E. coli O157:H7, S. Typhimurium and L. monocytogenes in black carrot (Daucus carota) juice
5. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef
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