Effect of Novel Processing Techniques on Texture Softening and β-Carotene Content of Thermally Processed Carrots

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 2986-2999

  Tola, Yetenayet B ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Acid infusion; High pressure processing; Texture softening; Thermal processing; Carotene; Elimination

Indexed keywords

ACTIVATION ENERGY; HEAT TREATMENT; RATE CONSTANTS; TEXTURES; THERMAL PROCESSING (FOODS);

CELL MICROSTRUCTURES; CONTROL SAMPLES; FRACTIONAL CONVERSION; HIGH-PRESSURE PROCESSING; NOVEL PROCESSING; PROCESSING CONDITION; PROCESSING METHOD; TEXTURE SOFTENING;

PROCESSING;

EID: 84920256015     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1286-x     Document Type: Article

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