Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10539-10544

  Frias, Juana ^a   Elena Penas ^a   Monica Ullate ^a   Vidal Valverde, Concepción ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

carotene; Air drying; Blanching; Dehydrated carrots; Ultrasound; Vitamin C

Indexed keywords

AIR DRYERS; AIR DRYING; AIR FLOW-RATE; CENTRAL COMPOSITE; CONVECTIVE AIR DRYING; DEHYDRATED CARROTS; DESIGN FITTING; POWER ULTRASOUND; RESPONSE SURFACE MODELS; ULTRASOUND; VITAMIN C; VITAMIN C RETENTION;

AGRICULTURAL PRODUCTS; BLANCHING; CURING; DRYING;

ULTRASONICS;

ASCORBIC ACID; BETA CAROTENE;

ARTICLE; CARROT; CHEMISTRY; DESICCATION; METHODOLOGY; NUTRITIONAL VALUE; THERMODYNAMICS; ULTRASOUND;

ASCORBIC ACID; BETA CAROTENE; CONVECTION; DAUCUS CAROTA; DESICCATION; NUTRITIVE VALUE; ULTRASONICS;

DAUCUS CAROTA;

EID: 78049248591     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102797y     Document Type: Article

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