Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 265-272

  Yen, Yue Horng ^a   Shih, Chia Ho ^a   Chang, Ching Hui ^b  

^a DA YEH UNIVERSITY   (Taiwan)

^b INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE   (Taiwan)

Author keywords

Antioxidant; Antioxidative activity; Carrot; Drying; Storage

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; ASCORBIC ACID; BUTYLATED HYDROXYANISOLE; CAROTENOID; FERROUS ION; FLAVONOID; GLUCOSE; METHANOL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; CONTROLLED STUDY; FREEZE DRYING; NONHUMAN; STORAGE;

DAUCUS CAROTA;

EID: 35448929784     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.013     Document Type: Article

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