Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes

Food Research International

Volumn 44, Issue 10, 2011, Pages 3188-3194

  Harnkarnsujarit, Nathdanai ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

carotene; Collapse; Freeze drying; Mango; Structure

Indexed keywords

COLLAPSE; COLLAPSED STRUCTURES; DEGRADATION RATE; DIFFERENTIAL SCANNING CALORIMETERS; FIRST ORDER KINETICS; FREEZE DRYING; ICE MELTING; MANGO; OXYGEN PENETRATION; PROTECTIVE EFFECTS; STORAGE STABILITY; STRUCTURAL COLLAPSE; SURFACE CRACKING; THERMAL TRANSITIONS;

DIFFERENTIAL SCANNING CALORIMETRY; LIQUID CHROMATOGRAPHY; LIQUID NITROGEN; LIQUIDS; OXYGEN; PHASE TRANSITIONS; SURFACE DEFECTS;

DEGRADATION;

EID: 80054932101     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.08.008     Document Type: Article

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