Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage

International Journal of Food Science and Technology

Volumn 38, Issue 5, 2003, Pages 603-613

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

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

Colour; Shelf life; Storage conditions; Texture; Vitamin A activity; Water

Indexed keywords

FOOD PACKAGING;

FOOD PRODUCTS; HUMIDITY CONTROL; LOW DENSITY POLYETHYLENES; TEXTURES; VITAMINS;

FOOD STORAGE;

DAUCUS CAROTA;

EID: 0037982773     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00689.x     Document Type: Article

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