Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 348-357

  Bechoff, Aurélie ^a   Dhuique Mayer, Claudie ^b   Dornier, Manuel ^b   Tomlins, Keith I ^a   Boulanger, Renaud ^b   Dufour, Dominique ^b,c   Westby, Andrew ^a  

^a UNIVERSITY OF GREENWICH   (United Kingdom)

^b UMR QUALISUD   (France)

^c INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

Author keywords

Carotenoids; Dried sweet potato; Ipomoea batatas L; Kinetics; Norisoprenoids; Oxygen; Storage; Temperature; Volatile compounds; Water activity

Indexed keywords

5,6 EPOXY BETA IONONE; BETA CAROTENE; BETA CYCLOCITRAL; BETA IONONE; DIHYDROACTINIDIOLIDE; NORISOPRENOID; OXYGEN; UNCLASSIFIED DRUG; VOLATILE AGENT; WATER;

ARTICLE; AUTOOXIDATION; DEGRADATION KINETICS; ENERGY; FOOD STORAGE; STORAGE TEMPERATURE; SWEET POTATO; TRANS ISOMER;

IPOMOEA BATATAS;

EID: 77049086519     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.035     Document Type: Article

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