The Effect of Temperature and Concentration of Foaming Agent to the β-Carotene Content in Product Derived from Carrots-Reference-Cited by-同舟云学术

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The Effect of Temperature and Concentration of Foaming Agent to the β-Carotene Content in Product Derived from Carrots

Published:2018-01 Issue: Volume:299 Page:012008
ISSN:1757-8981
Container-title:IOP Conference Series: Materials Science and Engineering
language:
Short-container-title:IOP Conf. Ser.: Mater. Sci. Eng.

Author:

Fardiyah Qonitah,Rumhayati Barlah,Khotimah Yuniesti Husnul

Publisher

IOP Publishing

Subject

General Medicine

Link

http://stacks.iop.org/1757-899X/299/i=1/a=012008/pdf

Reference12 articles.

1. HPLC Determination of .BETA.-Carotene Content of Sweet Potato Cultivars and Its Relationship with Color Values.

2. INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOES

3. EFFECT of LOW TEMPERATURE BLANCHING, CYSTEINE-HCi, N-ACETYL-L-CYSTEINE, Na METABISULPHITE and DRYING TEMPERATURES ON the FIRMNESS and NUTRIENT CONTENT of DRIED CARROTS

Cited by 2 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

1. Microwave-Assisted Foam Mat Drying of Kumquat Puree and Investigation of Some Parameters;BIO Web of Conferences;2024

2. Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review;Plant Foods for Human Nutrition;2021-05-29

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