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Freezing effect on carotenoid content in raw and cooked vegetables and fruits

✍ Scribed by B. Olmedilla; F. Granado; E. Gil-Martinez; I. Blanco

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 145 KB
Volume: 57
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(96)89019-4

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## 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