The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels  Seda Ersus Bilek, Fatih Mehmet Yılmaz, Gülay Özkan  Food and Bioproducts Processing  Volume 102, Pages 72-80 (March 2017) DOI: 10.1016/j.fbp.2016.12.001 Copyright © 2016 Institution of Chemical Engineers Terms and Conditions

Fig. 1 Schematic representation of industrial processing of black carrot concentrate. Food and Bioproducts Processing 2017 102, 72-80DOI: (10.1016/j.fbp.2016.12.001) Copyright © 2016 Institution of Chemical Engineers Terms and Conditions

Fig. 2 HPLC chromatogram of black carrot extract at 520 (above) and 320nm (bottom). 1: cyanidin-3-xylosyl (glucosyl) galactoside 2: cyanidin-3-xylosylgalactoside 3: cyanidin-3-xylosyl (sinapoylglucosyl) galactoside 4: cyanidin-3-xylosyl (feruloylglucosyl) galactoside 5: cyanidin-3-xylosyl (coumaroylglucosyl) galactoside 6: neochlorogenic acid 7: chlorogenic acid 8: caffeic acid. Food and Bioproducts Processing 2017 102, 72-80DOI: (10.1016/j.fbp.2016.12.001) Copyright © 2016 Institution of Chemical Engineers Terms and Conditions

Fig. 3 Morphology of the whey protein microcapsules as observed by light microscopy. Food and Bioproducts Processing 2017 102, 72-80DOI: (10.1016/j.fbp.2016.12.001) Copyright © 2016 Institution of Chemical Engineers Terms and Conditions

Fig. 4 Yogurts colored with encapsulated black carrot concentrate (a) 5%, (b) 10%, (c) 15%, (d) 20%. Food and Bioproducts Processing 2017 102, 72-80DOI: (10.1016/j.fbp.2016.12.001) Copyright © 2016 Institution of Chemical Engineers Terms and Conditions

Food and Bioproducts Processing 2017 102, 72-80DOI: (10. 1016/j. fbp Copyright © 2016 Institution of Chemical Engineers Terms and Conditions