Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 7, 2001, Pages 3253-3261

  Sulaeman, Ahmad ^a   Keeler, Laune ^a   Taylor, Steve L ^a   Giraud, David W ^a   Driskell, Judy A ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Carotenoids; Carrots; Chips; Color; Fermentation; Sensory qualities

Indexed keywords

ANTIOXIDANT; CAROTENOID; FAT; RETINOL; SODIUM METABISULFITE;

ARTICLE; CARROT; COLOR; CONTROLLED STUDY; DEHYDRATION; FERMENTATION; NONHUMAN; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; REHYDRATION;

ANTIOXIDANTS; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COOKERY; DAUCUS CAROTA; DEHYDRATION; FERMENTATION; FOOD HANDLING; TASTE; WATER;

DAUCUS CAROTA;

EID: 0034843799     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010142s     Document Type: Article

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