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Effect of drying and freezing on degradation degree of beta-carotene in different vegetable species (CROSBI ID 553976)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Vedrina-Dragojević, Irena ; Vitali, Dubravka ; Vujić, Lovorka Effect of drying and freezing on degradation degree of beta-carotene in different vegetable species // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.). Kopenhagen, 2009. str. 165-168

Podaci o odgovornosti

Vedrina-Dragojević, Irena ; Vitali, Dubravka ; Vujić, Lovorka

engleski

Effect of drying and freezing on degradation degree of beta-carotene in different vegetable species

Since biologically active carotenoids play a significant role in metabolism a decomposition degree of beta-carotene of different vegetable species upon drying at ambient temperature, exposure to sunlight and upon a longer freezing has been researched. The analysis of results makes it evident that the beta-carotene content is significantly decreased after drying and freezing of vegetables and the loss of carotene depending on variety and treatment ranged from 24.36 % to 94.76 %. Obviously, chemical composition is one of the basic factors affecting the stability of beta-carotene. The performed tests reveal that in some vegetable species the quality failure with reference to beta-carotene, regardless of treatment, is relatively high.

beta-carotene; different vegetable species; drying; freezing

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Podaci o prilogu

165-168.

2009.

objavljeno

Podaci o matičnoj publikaciji

Food for the future - the contribution of chemistry to improvement of food quality

Sorensen, Hilmer

Kopenhagen:

978-87-993033-4-2

Podaci o skupu

Euro Food Chem XV

poster

05.07.2009-08.07.2009

Kopenhagen, Danska

Povezanost rada

Farmacija