Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

Journal of Food Engineering

Volumn 115, Issue 2, 2013, Pages 190-197

  Hiranvarachat, Bhudsawan ^a,b   Devahastin, Sakamon ^a   Chiewchan, Naphaporn ^a   Vijaya Raghavan, G S ^b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Acid pretreatment; Antioxidant activity; Blanching; Carotenoids; Optimization; Soaking

Indexed keywords

ACID PRETREATMENT; ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CAROTENOIDS; EXTRACTABILITY; EXTRACTION EFFICIENCIES; EXTRACTION TIME; KEY FACTORS; LIMITED INFORMATION; MICROWAVE POWER; MICROWAVE-ASSISTED EXTRACTION; OPTIMIZED CONDITIONS; PRE-TREATMENT; PRETREATMENT METHODS; SAMPLE PRETREATMENT; SAMPLE STRUCTURE; SOAKING; SOXHLET EXTRACTION; STRUCTURAL MODIFICATIONS; TEST MATERIALS; TOTAL CAROTENOIDS;

BLANCHING; OPTIMIZATION; PIGMENTS;

CITRIC ACID;

DAUCUS CAROTA;

EID: 84869498111     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.012     Document Type: Article

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