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• Published Subscription 25 Apr 2018

  Black Carrots Anthocyanins—Valorization by Fermentation

  By Sunita Singh, Supradip Saha, Charanjit Kaur

  Abstract: AbstractBlack carrots (BCs) are an exceptional source of health promoting phytochemicals of anthocyanins (acylated and nonacylated). The quality of foods with such phytochemicals has led to increased research towards health benefits. The present review covers aspects of anthocyanins (ACN) composition and chemistry with special reference to BCs for value addition into coloured fermented product. Valorization of BCs in the backdrop of their chemical composition and behaviour on various mechanism/ aspects …

  Published in Research & Reviews : Journal of Botany · Vol. 6, Issue 2, 2017 · pp. 9–28 Read article →