Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1538-1546

  Hiranvarachat, Bhudsawan ^a   Suvarnakuta, Peamsuk ^b   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b THAMMASAT UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; cis trans Isomerisation; Degradation; Hot air drying; Low pressure superheated steam drying; Vacuum drying

Indexed keywords

BETA CAROTENE; TROLOX C;

AIR; ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; DESICCATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; ISOMERIZATION; VACUUM; WATER VAPOR;

DAUCUS CAROTA;

EID: 36448989625     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.026     Document Type: Article

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