| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538711 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Black carrot juice (BCJ) was clarified using bentonite, gelatin and kieselsol. ⺠Effects of fining and pasteurisation on anthocyanins and colour were investigated. ⺠Cyd-3-gal-xyl-glc-fer was the major anthocyanin in BCJ. ⺠Depectinisation and bentonite treatment had positive effect on the colour of BCJ. ⺠Gelatin-kieselsol treatment and pasteurisation had negative effect.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Meltem Türkyılmaz, Oktay YemiÅ, Mehmet Ãzkan,