𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Freezing, Thawing, Drying, and Cooking on Carotene Retention in Carrots, Broccoli and Spinach

✍ Scribed by YOUNG W. PARK

Book ID
108812252
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
579 KB
Volume
52
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of blanching, drying, freezing an
Effect of blanching, drying, freezing and storage on degradation of Ξ²-carotene in different fruits
✍ Vedrina-DragojeviΔ‡, I. ;Ε ebečiΔ‡, B. ;HorvatiΔ‡, M. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 348 KB

## Abstract Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of β‐carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing

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. πŸ“‚ Article πŸ“… 1946 πŸ› Wiley (John Wiley & Sons) βš– 257 KB πŸ‘ 2 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