ACCUMULATION OF CHLOROGENIC ACID IN SHREDDED CARROTS DURING STORAGE IN AN ORIENTED POLYPROPYLENE FILM

被引：13

作者：

BABIC, I

AMIOT, MJ

NGUYENTHE, C

AUBERT, S

机构：

[1] INRA,DOMAINE ST PAUL,F-84143 MONTFAUET,FRANCE

[2] SOC LEGUMIERE COTENTIN,F-50430 LESSAY,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期

关键词：

CARROT; CHLOROGENIC-ACID; POLYPROPYLENE; STORAGE; MODIFIED ATMOSPHERE; PACKAGING;

D O I：

10.1111/j.1365-2621.1993.tb09371.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chlorogenic acid content of four samples of shredded carrots was measured and related to their flavor stability during storage wrapped in oriented polypropylene film (OPP). Chlorogenic acid was quantified by HPLC/UV. Shredded carrots accumulated chlorogenic acid faster in OPP film. This appeared related to higher sensory quality retention during storage.

引用

页码：840 / 841

页数：2

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