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- W2104899886 abstract "Pectinase and cellulase were used for the extraction of carotenoid pigments. Sweet potato samples, either directly extracted or pretreated by blanching at 0.2% sodium-bisulfite solution, or combinations of these two were used. Carotenoproteins were stored at 25 °C light, 25 °C dark and at 4 and 40 °C. Stabilities of pigments under different processing and storage conditions were studied. Blanching of sweet potato pigments resulted in the highest retention after 120 days at 4 °C." @default.
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- W2104899886 date "2005-02-01" @default.
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- W2104899886 title "Stability studies on the enzyme extracted sweet potato carotenoproteins" @default.
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- W2104899886 doi "https://doi.org/10.1016/j.foodchem.2004.02.048" @default.
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