Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations

Food Chemistry

Volumn 83, Issue 4, 2003, Pages 609-617

  Marx, Michaela ^a   Stuparic, Monika ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carrot juice; Physical state; Process technology; trans cis Isomerization; Carotene

Indexed keywords

ALPHA CAROTENE; BETA CAROTENE; CELLULOSE; PECTIN; TOLUENE; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; BIOPROCESS; CARROT; CHROMOPLAST; CRYSTALLIZATION; DISSOLUTION; FOOD PROCESSING; GRAPE; PASTEURIZATION; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; ULTRAVIOLET SPECTROSCOPY;

BOVINAE; DAUCUS CAROTA; VITIS SP.;

EID: 0042536375     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00255-3     Document Type: Article

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