Effect of pre-freezing on the stability of carotenoids in unblanched air-dried carrots
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00165.x/fullpdf
Reference12 articles.
1. Stability of carotenoids in dehydrated carrots
2. Effect of processing variables on the quality of dehydrated carrot
3. Linoleic acid oxidation catalyzed by various amino acids and cupric ions in freeze-dried model systems
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3. EFFECT OF PRETREATMENTS FOR RETAINING TOTAL CAROTENOIDS IN DRIED AND STORED ORANGE-FLESHED-SWEET POTATO CHIPS;Journal of Food Quality;2011-08
4. Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices;Journal of Food Science and Technology;2010-11-19
5. Kinetics of colour changes in dehydrated carrots;Journal of Food Engineering;2007-01
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