Quality attributes of processed strained carrots /
affected chemical attributes and influenced processed
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | affected chemical attributes and influenced processed affected strained carrot quality. Thermal processing Although many studies have evaluated quality characteristics and phenolic depolymerization. breeders should select lines with increased sugar content and browning. Preprocessing operations and degree of thermal content 60-75%. Strained carrots need thermal processing decreased volatile terpenoid levels while greatly increasing degradation, phenolic polymerization and loss of sugars. environmental conditions. Processing conditions also flavor, and aftertaste were associated with high sugar to have concentrated on attributes affecting strained carrot indicated darkening, presumably the result of Maillard maintain commercial sterility, but prevent color degradation of fresh, minimally processed, and processed carrots, none of genotype, environment, and processing conditions on of strained carrots were developed. Fresh carrot aroma, Preprocessing blanching operations reduced volatile terpenoid processed strained carrot quality. Relationships between processing affected quality of strained carrots. Processors quality. This study was initiated to investigate the effects reduced levels of total sugars. Processors should consider reduced levels of volatile terpenoids. Environmental factors reside in batch and holding tanks to control color selection of lines more resistant to unfavorable sensory attributes and chemical components for ten genotypes should reduce the time and temperature that strained carrots soluble phenolic content. Changes in Hunter color values strained carrot quality. Carrots grown under reduced strained carrot quality. Genotypic response contributed to sunlight had elevated levels of volatile terpenoids and terpinolene ratios. Cooked carrot attributes were associated treatments with mineral time and temperature conditions to with elevated levels of terpenoids. Results indicated that |
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| Item Description: | "Major subject: Food Science & Technology". Vita. |
| Physical Description: | xi, 62 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |