1. 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 (March 2017)
DOI: /j.fbp
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2. Fig. 1
Schematic representation of industrial processing of black carrot concentrate.
Food and Bioproducts Processing  , 72-80DOI: ( /j.fbp )
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3. 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  , 72-80DOI: ( /j.fbp )
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4. Fig. 3
Morphology of the whey protein microcapsules as observed by light microscopy.
Food and Bioproducts Processing  , 72-80DOI: ( /j.fbp )
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5. Fig. 4
Yogurts colored with encapsulated black carrot concentrate (a) 5%, (b) 10%, (c) 15%, (d) 20%.
Food and Bioproducts Processing  , 72-80DOI: ( /j.fbp )
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6. Food and Bioproducts Processing 2017 102, 72-80DOI: (10. 1016/j. fbp
Copyright © 2016 Institution of Chemical Engineers Terms and Conditions