ShareEFFECT OF FREEZING, THAWING, DRYING, AND COOKING ON CAROTENE RETENTION IN CARROTS, BROCCOLI AND SPINACH.
Author(s) : PARK Y. W.
Type of article: Article
Summary
DEHYDRATION SIGNIFICANTLY REDUCED CAROTENE. CAROTENE CONTENTS OF FRESH, VACUUM AND MICROWAVE DRIED SAMPLES FOR CARROTS, BROCCOLI AND SPINACH WERE 989, 459, 368 ;106, 43, 40 ; AND 455, 325, 314 MICROGRAMS/GRAM, RESPECTIVELY. DEGRADATION OF CAROTENE WAS SEVERE 6 HOURS AFTER THAWING. COOKING DID NOT AFFECT CAROTENE. DESTRUCTION OF CAROTENE WAS RELATIVELY LOWER WHEN INITIAL CONCENTRATIONS WERE LOW.
Details
- Original title: EFFECT OF FREEZING, THAWING, DRYING, AND COOKING ON CAROTENE RETENTION IN CARROTS, BROCCOLI AND SPINACH.
- Record ID : 1988-0629
- Languages: English
- Publication date: 1987
- Source: Source: J. Food Sci.
vol. 52; n. 4; 1987.07-08; 1022-1025; 4 tabl.; 26 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Vegetables
- Keywords: Thawing; Carrot; Carotenoid; Broccoli; Drying; Vegetable; Spinach; Cooking; Freezing
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