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Toplam 5 adet sonuçtan 5 tanesi görüntülenmektedir.

The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

FOOD AND BIOPRODUCTS PROCESSING, Vol. 102, No. null, 2017, s. 72-80, ISSN: 0960-3085

BİLEK SEDA,YILMAZ FATİH MEHMET,ÖZKAN GÜLAY

Gülay Özkan Özgün Makale Black carrotIndustrial processingNatural colorantMicroencapsulationAnthocyaninPhenolic compoundANTIOXIDANT CAPACITYL.JUICESTABILITYEXTRACTSSTORAGECOLORMICROENCAPSULATIONTEMPERATUREPOLYPHENOLS

Influence of different processing conditions on polyphenol content in black carrot jams and marmalades

Novel Approaches in Food Industry (NAFI 2014), Kuşadası/TÜRKİYE, 26 Mayıs 2014

KAMİLOĞLU BEŞTEPE SENEM,PASLI AYÇA AYFER,ÖZÇELİK BERAAT,VAN CAMP JOHN,ÇAPANOĞLU GÜVEN ESRA

Beraat Günşar Özet Bildiri black carrot processingphenolicsflavonoidsanthocyaninsantioxidant capacity

"Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades" Tubitak (ULAKBIM) Yayın Teşvik

TÜBİTAK, 2015

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" Tubitak Yayın tesvik

TÜBİTAK, 2015

In vitro gastrointestinal digestion of polyphenols from plant processing by products of black carrot Daucus carota

4th International Conference on Food Digestion, 17 Mart 2015

KAMİLOGLU SENEM,ÇAPANOĞLU GÜVEN ESRA,BİLEN FATMA DAMLA,GONZALES G B,GROOTAERT CHARLOTTE,VAN DE WİELE TOM,VAN CAMP JOHN

Esra Çapanoğlu Güven Özet Bildiri

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