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Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef
In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Second...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8292474/ https://ncbi.nlm.nih.gov/pubmed/34366468 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-021-05044-1 |
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