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• W2093521468 abstract "Summary 1. The effects of various physical and chemical treatments upon the stability of carotene in dehydrated alfalfa and oats were studied. 2. Additional heat treatment was effective in decreasing the loss of carotene in dehydrated oats from 70–80 per cent to 30–50 per cent in six months. The loss in one sample of dehydrated alfalfa was reduced from 70 to 50 per cent in six months. 3. The addition of 0.9 per cent diphenylamine to dehydrated oats reduced the loss of carotene from 77 to 41 per cent in six months. The loss of carotene from dehydrated alfalfa was reduced from 60 to 30 per cent in three months by the addition of diphenylamine. 4. In the concentrations and conditions used, the following were ineffective in reducing the loss of carotene during storage: sodium thiosulfate, sulfuric acid, glucoascorbic acid, d-isoascorbic acid, sodium isoascorbate, guaiac, citric acid, tartaric acid, phosphoric acid, sodium bicarbonate, disodium phosphate, urea, ammonia, alpha-tocopherol and hydroquinone. 5. Protection of dehydrated oats from the air by pelleting and coating with Plexowax reduced the loss of carotene from 74 to 45 per cent in six months. 6. Dehydrated sweet potatoes, stored as slices, lost only 5 per cent of their carotene in six months. When ground and stored, the loss of carotene was 65 per cent in six months. 7. Dehydrated diced carrots lost no carotene during the first three months of storage, and lost 25 per cent during the second three months; when the dehydrated diced carrots were compressed into pellets, breaking the outer surface, the loss was 66 per cent in six months. The loss of carotene from dehydrated sliced carrots was much more rapid than from dehydrated diced carrots." @default.
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• W2093521468 date "1945-01-01" @default.
• W2093521468 modified "2023-09-29" @default.
• W2093521468 title "Studies on the Stabilization of Carotene in Dehydrated Feeds and Foods" @default.
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• W2093521468 doi "https://doi.org/10.3168/jds.s0022-0302(45)95137-x" @default.
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