Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

about

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

Item

http://www.wikidata.org/entity/Q58050934

description

im September 2014 veröffentlichter wissenschaftlicher Artikel

@de

wetenschappelijk artikel

@nl

наукова стаття, опублікована у вересні 2014

@uk

name

Evaluating the potential of hi ...... s of orange and yellow carrots

@en

Evaluating the potential of hi ...... s of orange and yellow carrots

@nl

type

Item

label

Evaluating the potential of hi ...... s of orange and yellow carrots

@en

Evaluating the potential of hi ...... s of orange and yellow carrots

@nl

prefLabel

Evaluating the potential of hi ...... s of orange and yellow carrots

@en

Evaluating the potential of hi ...... s of orange and yellow carrots

@nl

P1476

Evaluating the potential of hi ...... s of orange and yellow carrots

@en

P2093

Biniam T. Kebede

http://www.w3.org/2001/XMLSchema#string

Filipa Manzoni

http://www.w3.org/2001/XMLSchema#string

J. Stephen Elmore

http://www.w3.org/2001/XMLSchema#string

Rosa M. Delgado

http://www.w3.org/2001/XMLSchema#string

P2860

The biosynthesis and nutritional uses of carotenoids.

From fingerprinting to kinetics in evaluating food quality changes.

Beta-carotene isomerization kinetics during thermal treatments of carrot puree.

Effect of storage and cooking on beta-carotene isomers in carrots ( Daucus carota L. cv. 'Stefano').

Quantitative analysis of aroma compounds in carrot (Daucus carota L.) cultivars by capillary gas chromatography using large-volume injection technique.

Trolox equivalent antioxidant capacity of different geometrical isomers of alpha-carotene, beta-carotene, lycopene, and zeaxanthin.

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing.

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

P2888

s00217-014-2319-4

P304

183-198

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1007/S00217-014-2319-4

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

240

http://www.w3.org/2001/XMLSchema#string

P50

P577

2014-09-12T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime