Changes in carotenoids during processing and storage of pumpkin puree
نویسندگان
چکیده
منابع مشابه
Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage.
The impact of microwave (1000 W - 340 s) and conventional heat (97 °C - 30s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2011
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2011.03.027