Influence of cold storage and blanching on the carotenoid content of Kintoki carrots

被引：32

作者：

Mayer-Miebach, E ^{[1
]}

Spiess, WEL ^{[1
]}

机构：

[1] Fed Res Ctr Nutr, Inst Proc Engn, D-76131 Karlsruhe, Germany

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 56卷 / 2-3期

关键词：

Daucus carota L. var. Kintoki; oxygen free blanching; lycopene content;

D O I：

10.1016/S0260-8774(02)00253-4

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A high consumption of lycopene is associated with a decreased risk of cardiovascular diseases and cancer. A lycopene containing carrot variety, Kintoki, with about 9 mg lycopene on a wet weight basis could, besides tomatoes, probably serve as an additional source of lycopene in the diet. High availability and stability of lycopene is achieved in carrot products after blanching at high temperatures (T = 90 degreesC) and oxygen-free conditions. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：211 / 213

页数：3

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