EFFECT OF THERMAL-PROCESSING ON THE STEREO-ISOMERIZATION OF MAJOR CAROTENOIDS AND VITAMIN-A VALUE OF CARROTS

被引：39

作者：

OGUNLESI, AT ^{[1
]}

LEE, CY ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

来源：

FOOD CHEMISTRY | 1979年 / 4卷 / 04期

关键词：

D O I：

10.1016/0308-8146(79)90019-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of thermal processing on the vitamin A value of carrots were studied. A loss of soluble solids of up to 35% of the total solids was observed. The major carotenoid fraction was found to contain nine pigments, with α- and β-carotenes accounting for about 83%. The cis isomers of α- and β-carotenes increased with a consequent decrease in the all-trans isomers for the canned carrots. This resulted in a 15% decrease in the total effective carotenes, which translates to a similar decrease in vitamin A value. © 1979.

引用

页码：311 / 318

页数：8

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