Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice-Reference-Cited by-同舟云学术

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Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice

Published:2015-06 Issue: Volume:16 Page:104-113
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Ma Tingting,Tian Chengrui,Luo Jiyang,Sun Xiangyu,Quan Meiping,Zheng Cuiping,Zhan Jicheng

Funder

Shaanxi Normal University

Central Universities in China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference42 articles.

1. Kinetic study of beta-carotene and lutein degradation in oils during heat treatment;Achir;European Journal of Lipid Science and Technology,2010

2. Changes in phenolic content in fresh ready to use shredded carrots during storage;Babic;Journal of Food Science,1993

3. Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions;Bao;Journal of Food Science,1994

4. Application of a UV-vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables;Barba;Food Chemistry,2006

5. Changes of carotenoids, color, and vitamin-A contents during processing of carrot juice;Chen;Journal of Agricultural and Food Chemistry,1994

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1. Nisin combined with radio frequency: Effectiveness on microbial growth, physiological quality, and structure of pre-made carrots;Food Control;2024-06

2. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice;Food Research International;2023-06

3. Dietary sources, bioavailability and health effects of carotenoids;Biotecnia;2022-12-12

4. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010–2021, an updated overview and current issues;Critical Reviews in Food Science and Nutrition;2022-09-15

5. Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review;Molecules;2022-08-15

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