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- W2081380279 abstract "Abstract Carotenoid degradation and colour loss in dehydrated blanched and unblanched carrot slices during storage at 27, 37, 47 and 57 °C were investigated. The degradation of β-carotene and colour loss followed a first-order reaction. A significant relationship was found between the colour loss and β-carotene degradation in blanched (r = 0.878–0.971, p" @default.
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- W2081380279 date "2007-01-01" @default.
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- W2081380279 title "Kinetics of colour changes in dehydrated carrots" @default.
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- W2081380279 doi "https://doi.org/10.1016/j.jfoodeng.2005.10.014" @default.
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