Effects of Sterilization Temperature on the Quality of Carrot Purees |
Yim, Sung-Kyoung
(Department of Food & Nutrition, Yonsei University)
Sohn, Kyung-Hee (Department of Food & Nutrition, Yonsei University) |
1 |
Rates of ascorbic acid degradation during thermal processing of canned peas
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Official Methods of Analysis;Method 950.46, 960.52, 985.29
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3 |
HPLC separation of cis-trans carotene isomers in fresh and processed fruits and vegetables
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Determination of nine carotenoids, retinol, retinyl palmitate and alpha-tocopherol in control human serum using two internal standards
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DOI ScienceOn |
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6 |
Preparation of semi-solid apple-based baby food
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7 |
Stability of spraydried encapsulated carrot carotenes
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DOI ScienceOn |
8 |
Effects of different fertilization practices on the carotene content of carrot
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9 |
Carotenes in typical and dark orange carrots
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DOI |
10 |
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties
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DOI ScienceOn |
11 |
Invertase from a strain Rhodotorula glutinis
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DOI ScienceOn |
12 |
Sensory quality of ethyleneexposed carrots related to the content of 6-methoxymellin, terpenes and sugars
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DOI ScienceOn |
13 |
Impact of Egyptian Broomrape (Orobandhe aegyptiaca (Pers.) parasitism on amino acid composition of carrot (Daucus carota L.)
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DOI ScienceOn |
14 |
Improving canned food quality with variable retort temperature processes
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DOI ScienceOn |
15 |
Simultaneous optimization of surface quality during the sterilization of packed foods using constant and variable retort temperature profiles
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DOI ScienceOn |
16 |
Phenolic autoxidation is responsible for color degradation in processed carrot puree
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DOI ScienceOn |
17 |
Production and properties of invertase from Aspergillus niger
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18 |
Optimal sterilization temperatures for sensory quality in cylindrical containers
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19 |
Degradation of water-soluble fibre polysaccharides in carrots after different types of processing
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DOI ScienceOn |
20 |
Determination of optimum sterilization condition for the production of retort pouched curry sauce
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21 |
Optimization of surface quality retention during thermal processing of conduction heated foods using variable temperature retort profiles
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DOI ScienceOn |
22 |
Temperature dependence of sensory quality changes during thermal processing
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23 |
Quality retention and steam consumption of selected thermal processes
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24 |
Chemical composition and color of strained carrots as affected by processing
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25 |
A comparison of the vitamin C content of fresh and frozen vegetables
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DOI ScienceOn |
26 |
Studies on the processings of sterilized salt-fermented anchovy sauces
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27 |
Thermal sterilization of conduction-heated foods in plastic cylindrical cans using a conventive boundary condition
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28 |
Effects of boiling and storage on dietary fiber and digestible carbohydrates in various cultivars of carrots
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DOI ScienceOn |
29 |
Pigment change of freeze-dried carotenoid powder during storage
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DOI ScienceOn |
30 |
Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions
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DOI ScienceOn |
31 |
Effects of prosessing on the dietary fiber content of wheat bran, pureed green beans and carrots
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DOI |
32 |
Correlations between sensory and objective parameters of carrot flavor
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33 |
Thermal kinetics of color changes in pea puree
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DOI ScienceOn |
34 |
Factors important in determining the heat process value, FT, for low-acid canned foods
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35 |
Influence of processing and cooking of carrots in mixed meals on satiety, glucose and hormonal response
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DOI ScienceOn |
36 |
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties
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DOI ScienceOn |
37 |
Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service
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DOI ScienceOn |
38 |
Seasonal changes of carotenoid pigments and color in Hamlin, Earlygold, and Budd Blood orange juices
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DOI ScienceOn |
39 |
Effect of heat processing on the acceptability of four recipes formulated for retortable flexible pounches
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40 |
End-over-end thermal processing of canned vegetables: Effect on texture and color
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DOI ScienceOn |
41 |
Changes of carotenoids, color, and vitamin A contents during processing of carrot juice
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DOI ScienceOn |