Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots.

Wang, Lu; Li, Zonghao; Liu, Dan; Fan, Jianhua

Wang, Lu; Li, Zonghao; Liu, Dan; Fan, Jianhua.

Afiliação

Wang L; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Li Z; Research Institute, Jilin University, Yibin, People's Republic of China.
Liu D; Laboratoire de Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Compiègne, France.
Fan J; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.

J Sci Food Agric ; 103(3): 1514-1521, 2023 Feb.

Article em En | MEDLINE | ID: mdl-36184832

Assuntos

Daucus carota; Temperatura Alta; Daucus carota/química; beta Caroteno/análise; Culinária; Fenômenos Mecânicos; Manipulação de Alimentos/métodos

Palavras-chave

PEF; carrot; heat; nutritional characteristics; physicochemical properties

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Daucus carota / Temperatura Alta Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article

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