Article

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

2013-01-01

Abstract excerpt

The present study describes a case study on mango puree, in which focus is given to the effect of thermal processing (100–130 °C, 0–80 min) and high-pressure homogenisation (0–1300 bar) on the isomerisation of β-carotene. Both unit operations are of relevance for the production of mango puree. β-Carotene is an essential micronutrient which is present in a high amount in most mango cultivars, and it is important fo...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: cc972b08-322c-567f-8ed9-415bfacdebfa
DOI: 10.1007/s00217-012-1872-y

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisationDOI 10.1007/s00217-012-1872-yRead

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storageSemantic proximity Read

Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical propertiesSemantic proximity Read

Differential Modulation in Metabolites Revealed with the Improvement in the Shelf-Life of Alphonso Fruits.Semantic proximity Read

Effects of the Roasting Process Over the Content of Secondary Metabolites from Peanut Grains (Arachis hypogaea. L) with Different Colorations of TestaSemantic proximity Read

Process intensification technologies for the recovery of valuable compounds from cocoa by-productsSemantic proximity Read

High pressure processing (HPP) of honey for the improvement of nutritional valueSemantic proximity Read

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlingsSemantic proximity Read

Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant propertiesSemantic proximity Read

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storageSemantic proximity Read

Highâpressure destruction kinetics of spoilage and pathogenic microorganisms in mango juiceSemantic proximity Read

Combined treatment with hot water and UV-C elicits disease resistance against anthracnose and improves the quality of harvested mangoesSemantic proximity Read

Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodologySemantic proximity Read