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 ...

Lipid oxidation and discoloration are two important problems in the storage of pastrma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the ...

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) ...

Red raspberry (Rubus ideaus L.) has promising potential for the concept of clean-label food as a natural coloring and flavoring agent as well as its bioactive properties. The objective of this study was to determine some ...