Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage

The drying of vegetables. V. The effect

The drying of vegetables. V. The effect of scalding in starch or sulphite solutions on the loss of carotene and the deterioration in culinary quality of dried carrot during storage

✍ Tomkins, R. G. ;Mapson, L. W. ;Wager, H. G. 📂 Article 📅 1946 🏛 Wiley (John Wiley & Sons) ⚖ 257 KB 👁 1 views

## Abstract Carrot strips were scalded in (a) water, (b) solutions of sulphite, (e) solutions of starch, pectin or gelatin, and dried. The dried strips were stored in air in sealed cans. The ratio of loss of carotouoids from the carrot strips was the same whether they had been scalded in water or i