Author:
Achir Nawel,Pénicaud Caroline,Bechoff Aurélie,Boulanger Renaud,Dornier Manuel,Dhuique-Mayer Claudie
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference25 articles.
1. Achir, N., Pénicaud, C., Avallone, S., & Bohuon, P. (2011). Insight into β-carotene thermal degradation in oils with multiresponse modelling. Journal of the American Oil Chemist’s Society, 88(12), 2035–2045.
2. Bechoff, A. (2010c) Investigating carotenoid losses after drying and storage of orange-fleshed sweet potato. Natural Resources Institute, University of Greenwich.
3. Bechoff, A., Dhuique-Mayer, C., Dornier, M., Tomlins, K. I., Boulanger, R., Dufour, D., et al. (2010a). Relationship between the kinetics of [beta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips. Food Chemistry, 121, 348–357.
4. Bechoff, A., Westby, A., Owori, C., Menya, G., Dhuique-Mayer, C., Dufour, D., et al. (2010b). Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivars. Journal of the Science of Food and Agriculture, 90, 622–629.
5. Bechoff, A., Tomlins, K. I., Dhuique-Mayer, C., Dove, R., & Westby, A. (2011) On-farm evaluation of the impact of drying and subsequent storage on the carotenoid content of orange-fleshed sweet potato. International Journal of Food Science & Technology, 46, 52–60.
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献