Polyacetylene levels in carrot juice, effect of pH and thermal processing

Food Chemistry

Volumn 152, Issue , 2014, Pages 370-377

  Aguilo Aguayo I ^a   Brunton, N ^b   Rai, D K ^a   Balaguero E ^a   Hossain, M B ^a   Valverde, J ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Carrot juice; pH; Polyacetylenes; Thermal processing

Indexed keywords

COLD STORAGE; PH; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS);

CARROT JUICE; CELL WALL POLYSACCHARIDES; CONTROL SAMPLES; H NMR SPECTROSCOPY; NEGATIVE CORRELATION; SOLUBLE SUGARS; STORAGE TEMPERATURES; THERMAL PROCESSING CONDITIONS;

POLYACETYLENES;

ALPHA GLUCOSE; BETA GLUCOSE; FALCARINDIOL 3 ACETATE; FRUCTOSE; GLUCOSE; HEXOSE; PANAXYNOL; PLANT MEDICINAL PRODUCT; POLYACETYLENE DERIVATIVE; SUCROSE; UNCLASSIFIED DRUG;

ARTICLE; BEVERAGE; BIOSYNTHESIS; CARROT; CARROT JUICE; CONTROLLED STUDY; CRYOPRESERVATION; DEHYDROGENATION; ENZYMATIC DEGRADATION; EXTRACTION; FOOD PROCESSING; FOOD STORAGE; OXIDATION; PH; PLANT PRODUCT; PROTON NUCLEAR MAGNETIC RESONANCE; THERMAL PROCESSING;

CARROT JUICE; PH; POLYACETYLENES; THERMAL PROCESSING;

BEVERAGES; DAUCUS CAROTA; FOOD HANDLING; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; PLANT EXTRACTS; POLYACETYLENES; TEMPERATURE;

EID: 84890919677     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.146     Document Type: Article

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