Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions-Reference-Cited by-同舟云学术

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Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions

Published:1994-11 Issue:6 Volume:59 Page:1155-1158
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BAO B.,CHANG K. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb14665.x/fullpdf

Reference17 articles.

1. Separation of Carotenoids in Fruits and Vegetables by High Performance Liquid Chromatography

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1. Selenization and its impact on quantitative and qualitative parameters of carrot juice.;Food Bioscience;2024-06

2. Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging;Edible Food Packaging;2022

3. Developing a deep neural network model for predicting carrots volume;Journal of Food Measurement and Characterization;2021-04-23

4. Softening of lotus root and carrot using freeze-thaw enzyme infusion for texture-modified foods;Food Bioscience;2020-06

5. The Impact of an Inert Gas Atmosphere on the Kinetics of Changes in the Physical and Chemical Properties of Carrot Lyophilisate;International Journal of Food Engineering;2019-11-09

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