Utilization of Red Carrot Roots) Daucus carota L.( By-products As A Source of Natural Pigments | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 5, Volume 50, Issue 1, March 2019, Page 50-61 PDF (396.51 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2019.33458 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H.K. H. Megali1; Soumia M.I. Darwish2; H. I. Abedel-Hakim2; M. A. Abd-EL-Rahman2 | ||||
| 1Department of Horticultural Crops Tech. Res., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Department of Food Science and Technology, Faculty of Agriculture, Assiut Univer-sity | ||||
| Abstract | ||||
| Nowadays growing demand for eco-friendly/non-toxic colorants, specifically for health sensitive applications such as coloration of food. Recently, colors derived from natural sources for these applications have emerged as an important alternative to potentially harmful synthetic colors | ||||
| Keywords | ||||
| Red carrot pomace; Chemical composition; Anthocyanin; HPLC; pH; heat stability and guava jam | ||||
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