Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice

Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice

The effects of four processing units on the contents of α-carotene, β-carotene and lutein in carrot juice were investigated. The results indicated that composite phosphate peeling exhibited the best peeling effect and led to the lowest loss of carotenoids among the four peeling methods. The best bla...

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Bibliographic Details
Main Authors: Tingting Ma, Chengrui Tian, Jiyang Luo, Xiangyu Sun, Meiping Quan, Cuiping Zheng, Jicheng Zhan
Format: Article
Language:English
Published: Elsevier 2015-06-01
Series:Journal of Functional Foods
Subjects:
Peeling
Blanching
Enzyme liquefaction
Sterilization
Carotenoids
Carrot juice
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615001930

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http://www.sciencedirect.com/science/article/pii/S1756464615001930

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