Changes in concentration of total phenolics in a almond-black carrot pastes and in b plain almond pastes stored at, (♦) 4 °C, (□) 20 °C, (▲) 30 °C, (●) 60 °C.—First order model fit. Regression coefficient (r2) values were better than 0.93 and the sum of square error was 0.21 and 0.06 in Fig. 2a and b, respectively