Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red)

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• 作者：Diana Behsnilian ; ^{diana.behsnilian@mri.bund.de} ; Esther Mayer-Miebach
• 关键词：Lycopene ; β-carotene ; Blanching ; Frozen storage ; Nutri Red carrot
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：761-767
• 全文大小：426 K
• 卷排序：73

文摘

Frozen Nutri Red carrots represent an excellent alternative lycopene source. The long-term frozen storage stability of β-carotene is much greater than that of lycopene. Lycopene degradation kinetics shows Arrhenius behaviour at storage temperatures above −30 °C.