Kinetics of colour changes in dehydrated carrots

Author:

Koca Nuray,Burdurlu Hande Selen,Karadeniz Feryal

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. AOAC (1990). Official Methods of Analysis of the AOAC. Association of Official Analysis Chemists, Washington DC.

2. Effect of pre-freezing on the stability of carotenoids in unblanched air-dried carrots;Arya;Journal of Food Technology,1982

3. Measurement of non-enzymic browning of dehydrated carrot;Baloch;Journal of the Science of Food and Agriculture,1973

4. Effect of processing variables on the quality of dehydrated carrot;Baloch;Journal of Food Technology,1977

5. Effect of sulphur dioxide and blanching on the stability of the carotenoids of dehydrated carrots;Baloch;Journal of the Science of Food and Agriculture,1987

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