ShareChanges in phenolic content in fresh ready-to-use shredded carrots during storage.
Author(s) : BABIC I., AMIOT M. J., NGUYEN-THE C., AUBERT S.
Type of article: Article
Summary
Phenolic compounds of shredded carrots were characterized and quantified by high performance liquid chromatography and their concentrations were measured during storage in air at 4 deg C. Patterns of accumulation varied, between samples from the same carrot cultivar grown in different geographical areas. When shredded carrots were stored in polypropylene film pouches or in controlled atmospheres containing 30% CO2 and/or 0% O2, phenolic compounds accumulated very slowly.
Details
- Original title: Changes in phenolic content in fresh ready-to-use shredded carrots during storage.
- Record ID : 1994-0303
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Prepared food; Carrot; Ready to use; Phenol; Vegetable; Cold storage
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Steam treatment of minimally processed carrot s...
- Author(s) : HOWARD L. R., GRIFFIN L. E., LEE Y.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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Microflora of fresh cut vegetables stored at re...
- Author(s) : GARG N., CHUREY J. J., SPLITTSTOESSER D. F.
- Date : 1993/09
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 5
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Bacteriological survey on ready-to-use sliced c...
- Author(s) : TORRIANI S., MASSA S.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
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ETUDE DE LA TENEUR EN VITAMINE C DES CAROTTES D...
- Author(s) : VANDEVELDE S., MASSON A., DUFOURNY G.
- Date : 1991
- Languages : French
- Source: Aliment 2000 - vol. 17 - n. 3
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Mechanism of surface white discoloration of pee...
- Author(s) : CISNEROS-ZEVALLOS L., SALTVEIT M. E., KROCHTA J. M.
- Date : 1995/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
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