Pregled bibliografske jedinice broj: 17758
Effect of blanching, drying, freezing and storage on degradation of β-carotene in different fruits
Effect of blanching, drying, freezing and storage on degradation of β-carotene in different fruits // Nahrung, 41 (1997), 6; 355-358 doi:10.1002/food.19970410608 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 17758 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effect of blanching, drying, freezing and storage on degradation of β-carotene in different fruits
Autori
Vedrina-Dragojević, Irena ; Šebečić, Blaženka ; Horvatić, Marija
Izvornik
Nahrung (0027-769X) 41
(1997), 6;
355-358
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
degradation ; beta-caroten ; fruits
Sažetak
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 beta- carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time -limit. The results of investigation reveal that the decomposition degree of beta carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time in ranged from 6.10 to 68.74 percent. No significant differences have been found after a longer storage between blanched and non-blanched fruits, either dried or frozen.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE
Uključenost u ostale bibliografske baze podataka::
- CA Search (Chemical Abstracts)
- FSTA: Food Science and Technology Abstracts
