Journal ArticleDOI
Carotenoid and anthocyanin contents of papaya and pineapple: Influence of blanching and predrying treatments
Ng Kok Sian,Soleha Ishak +1 more
TLDR
In this article, the effects of blanching and predrying treatments on the stability of carotenoids and anthocyanins in papaya ( Carica papaya var Subang) and pineapple ( Ananas comosus var Mauritius) were investigated.About:
This article is published in Food Chemistry.The article was published on 1991-01-01. It has received 36 citations till now. The article focuses on the topics: Blanching & Anthocyanin.read more
Citations
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Journal ArticleDOI
Functional food science and defence against reactive oxidative species.
A T Diplock,J L Charleux,G Crozier-Willi,F J Kok,Catherine Rice-Evans,Marcel Roberfroid,Wilhelm Stahl,José Viña-Ribes +7 more
TL;DR: The science base that underpins the argument that oxidative damage is a significant causative factor in the development of human diseases and that antioxidants are capable of preventing or ameliorating these disease processes is assessed critically.
Journal ArticleDOI
Chemical composition, functional properties and processing of carrot—a review
TL;DR: The present review highlights the nutritional composition, health promoting phytonutrients, functional properties, products development and by-products utilization of carrot and carrot pomace along with their potential application.
Journal ArticleDOI
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Ashish Rawson,Ankit Patras,Brijesh K. Tiwari,Francesco Noci,Tatiana Koutchma,Nigel P. Brunton +5 more
TL;DR: This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products and discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits.
Journal ArticleDOI
Design of hot air drying for better foods
TL;DR: It is shown that to design a process of hot air drying a thorough understanding of all the operations affecting quality is needed and the effect of all these steps on quality of the final product are discussed.
Journal ArticleDOI
Effect of pH on Color and Texture of Food Products
A. Andrés-Bello,Vivian Barreto-Palacios,Purificación García-Segovia,J. Mir-Bel,Javier Martínez-Monzó +4 more
TL;DR: In this article, the effect of pH on color and texture of food products is identified and the importance of pH control during processing is discussed to produce safe, high-quality and value-added products.
References
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Journal ArticleDOI
Recent developments in the stabilization of anthocyanins in food products
G. Mazza,Raymond Brouillard +1 more
TL;DR: The most recent findings on the influence of chemical structure, pH and copigments on color stabilization of anthocyanin-containing media are reviewed in this article, where various means of stabilization are given.
Journal ArticleDOI
Anthocyanins and their stability in foods
P. Markakis,Leonard Jurd +1 more
TL;DR: The anthocyanin pigments are responsible for the red, blue, and purple color of most fruits and vegetables as discussed by the authors, and their chemical, physical, and biochemical factors affecting their degradation in fresh and processed food commodities.
Journal Article
High Performance Liquid Chromatography Survey on Changes in Pigment Content in Ripening Grapes of Syrah. An Approach to Anthocyanin Metabolism
TL;DR: In this paper, three Syrah grapes were studied during maturation using high performance liquid chromatography in order to observe changes in composition and to follow the evolution of the main anthocyanin contents.
Journal ArticleDOI
Decolorization of β‐Carotene in Model Systems Simulating Dehydrated Foods. Mechanism and Kinetic Principles
TL;DR: The mechanism and kinetic principles of β-carotene decolorization under reduced oxygen (0,20.9%) low water activity (dry − 0.84) and 35°C were investigated in a model system as discussed by the authors.
Journal ArticleDOI
Total carotenoid and β-carotene contents of Thai vegetables and the effect of processing
TL;DR: In this paper, total carotenoid and β-carotene contents of 55 vegetable products and fruits commonly consumed in the northeastern part of Thailand have been determined by spectrophotometry and high-performance liquid chromatography.