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
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