Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 4, 2003, Pages 415-423

  Stoll, Thomas ^a   Schweiggert, Ute ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carotene; Carrot pomace; Enzymatic hydrolysis; Functional food; Liquefaction

Indexed keywords

ALPHA CAROTENE; BETA CAROTENE; CAROTENE;

ANALYTIC METHOD; ARTICLE; CARROT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME DEGRADATION; FOOD COMPOSITION; FOOD PROCESSING; GRINDING; HYDROLYSIS; LIQUEFACTION; PH; TEMPERATURE DEPENDENCE;

DAUCUS CAROTA;

EID: 0344011084     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00060-2     Document Type: Article

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