Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion
Senem Kamiloğlu(Bursa Uludağ Üni̇versi̇tesi̇), Esra Çapanoğlu(Istanbul Technical University), John Van Camp(HOGENT University of Applied Sciences and Arts), Beraat Özçelik(Teknoloji Arastirma ve Gelistirme Endustriyel Urunler Bilisim Teknolojileri San Tic), Ayça Ayfer Paslı(Istanbul Technical University)
Cited by 117
Related Papers
Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays
|Journal of Agricultural and Food Chemistry|2016|865
The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility
|Nutrients|2016|743
Review of Methods to Determine Antioxidant Capacities
|Food Analytical Methods|2009|739
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
|Food Chemistry|2018|515
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects
|Journal of Functional Foods|2020|502