Phenolic autoxidation is responsible for color degradation in processed carrot puree

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 5, 1999, Pages 2109-2115

  Talcott, S T ^a,b   Howard, L R ^a,b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Autoxidation; Carotenoids; Color; Phenolic acids; Strained carrots

Indexed keywords

CAROTENOID; PHENOL DERIVATIVE;

ARTICLE; AUTOOXIDATION; CARROT; CHEMICAL ANALYSIS; CHEMISTRY; COLOR; DEGRADATION; FOOD HANDLING; MOLECULAR WEIGHT; NONHUMAN; OXIDATION REDUCTION REACTION; PH; TIME;

COLOR; DAUCUS CAROTA; FOOD HANDLING; OXIDATION-REDUCTION; PHENOLS; TIME FACTORS;

DAUCUS CAROTA;

EID: 0032870275     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981134n     Document Type: Article

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