Journal Article

·2023

Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Hamza Göktaş YTU , Abdullah BAYCAR YTU , Nevzat Konar YTU , Mustafa Yaman YTU , Osman Sağdıç YTU

Journal of Food Measurement & Characterization

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Food science Chemistry Antioxidant Bioavailability Shelf life Dark chocolate Digestion (alchemy) Chromatography Biology Biochemistry

Subject Areas

Food Chemistry and Fat Analysis ·Food Science ·Life Sciences
Proteins in Food Systems ·Food Science ·Life Sciences
Meat and Animal Product Quality ·Animal Science and Zoology ·Life Sciences

Citations by Year

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SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).

Responsible consumption and production 49%

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