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The use of black carrot juice concentrate in the Turkish delight as a colorant and determination of their storage stability | Siyah havuç suyu konsantresinin Türk lokumunda renklendirici olarak kullanılması ve depolama stabilitesinin belirlenmesi

2008

Özen, G., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

AGROVOC Keywords
additif alimentaire aditivos alimentarios almacenamiento anthocyane anthocyanins antocianinas carotte carrots chemical composition chromatographie chromatography color colorantes colour colourants composition chimique concentrates couleur degradation eficacia en el uso espectrofotometria food additives hplc jugo de hortalizas ph piensos concentrados production produit de confiserie spectrophotometry stockage storage sugar confectionery temperatura temperature turkey turquie use efficiency vegetable juices zanahoria
Bibliographic information
Publisher
Selçuk University, Graduate School of Natural and Applied Sciences
Pagination
70 p.
Other Subjects
Degradacia³n; Efficacita© d'utilisation; Spectrophotoma©trie; Aliment concentra© pour animaux; Cromatografa­a; Turqua­a; Produccia³n; Composicia³n quimica; Da©gradation; Tempa©rature; Productos de confitera­a; Jus de la©gume
Language
Turkish
Note
Summaries (En, Tr)
15 tables
16 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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