Chemical and physicochemical quality parameters in carrots dehydrated by power ultrasound

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 13, 2010, Pages 7715-7722

  Soria, Ana Cristina ^a   Corzo Martínez, Marta ^a   Montilla, Antonia ^a   Riera, Enrique ^a   Gamboa Santos, Juliana ^b   Villamiel, Mar ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b Consejo Superior de Investigaciones Científicas   (Spain)

Author keywords

2 furoylmethyl lysine (furosine); Antioxidant activity; Dehydrated carrot; Maillard reaction; Polyphenols; Protein; Rehydration ability; Soluble sugars; Ultrasound

Indexed keywords

PLANT EXTRACT;

ARTICLE; CARROT; CHEMISTRY; EVALUATION; FOOD PRESERVATION; INSTRUMENTATION; METHODOLOGY; PHYSICAL CHEMISTRY; TEMPERATURE; DEVICES; EVALUATION STUDY; PROCEDURES;

DAUCUS CAROTA; FOOD PRESERVATION; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; TEMPERATURE;

DAUCUS CAROTA;

EID: 77954547461     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100762e     Document Type: Article

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