Application of electrohydrodynamic‐ultrasonic procedure for extraction of β-carotene from carrot pomace
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00542-w
Abstract: Nowadays, there is great attention to extract natural colorants and food additives from the by-products of food processing industries. In this research, the β-carotene extraction from carrot pomace was investigated using electrohydrodynamic (EHD) pretreatment and… read more here.
Keywords: antioxidant activity; extraction; carrot pomace; carotene ... See more keywords
Optimization of anthocyanins extraction from black carrot pomace with thermosonication.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.098
Abstract: A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The treatment maximized the yield of five different anthocyanin… read more here.
Keywords: anthocyanin; extraction; black carrot; carrot pomace ... See more keywords