Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α- and β-carotenes, total a...
Guardado en:
| Autores principales: | Guerrero, Sandra, Char, Cielo Dolores |
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| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n4_p864_Ferrario http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario |
| Aporte de: |
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