Effect of Diverse Heating Methods on the Quality Characteristics, Bioactive Substances, and Antioxidant Activity of Orange and Purple Carrots
Author:
Affiliation:
1. Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-04-394.pdf
Reference39 articles.
1. Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants
2. Agricultural Marketing Resource Center (AgMRC). Carrot. 2021 [cited 2022 Dec 20]. Available from: https://www.agmrc.org/commodities-products/vegetables/carrots
3. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain
4. Effect of Temperatures on Polyphenols during Extraction
5. AOAC. Official methods of analysis of AOAC International. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. 1995. p 1-26.
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