Degradation of total carotenoids and texture in frozen pumpkins when kept for storage under varying conditions of time and temperature

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 1, 2009, Pages 17-26

  Dutta, Debjani ^a   Chaudhuri, Utpal Ray ^b   Chakraborty, Runu ^b  

^a NATIONAL INSTITUTE OF TECHNOLOGY   (India)

^b JADAVPUR UNIVERSITY   (India)

Author keywords

Freezing temperature; Pumpkins; Texture; Thermal treatment; Total carotenoids

Indexed keywords

CAROTENOID;

ARTICLE; BLANCHING; COMPARATIVE STUDY; CONTROLLED STUDY; DEGRADATION KINETICS; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; FOOD TEXTURE; HIGH TEMPERATURE; LOW TEMPERATURE; PUMPKIN; STORAGE TEMPERATURE; STORAGE TIME; TIME;

CAROTENOIDS; CUCURBITA; FOOD STORAGE; FREEZING; FRUIT; TEMPERATURE;

CUCURBITA;

EID: 68949177233     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701850220     Document Type: Article

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