Kinetics of all-trans -β-carotene degradation on heating with and without phenylalanine
Author:
Affiliation:
1. ; Department of Food Science and Technology; University of Reading; Whiteknights Reading RG6 2AP UK
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference21 articles.
1. OXIDATIVE DECOLORATION OF ?-CAROTENE IN LOW-MOISTURE MODEL SYSTEMS
2. STABILITY OF CAROTENOIDS IN MODEL AQUEOUS SYSTEMS
3. KINETICS OF BETA-CAROTENE DEGRADATION AT TEMPERATURES TYPICAL OF AIR DRYING OF FOODS
4. Characterization ofβ-carotene thermal degradation products in a model food system
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2. Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing;International Journal of Food Engineering;2010-06-08
3. Oxidative stability of antioxidants in fruits and vegetables;Oxidation in Foods and Beverages and Antioxidant Applications;2010
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