Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α- and β-carotenes, total a...

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Detalles Bibliográficos
Autores principales: Ferrario, M., Guerrero, S., Char, C.
Formato: JOUR
Materias:
Antioxidant activity
carotenoids
functional properties
minimal processing
Antioxidants
Surface properties
Anti-oxidant activities
Colour parameters
Extractability
Functional properties
Influential factors
Minimal processing
Response surface methodology
Color
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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