Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction (Englisch)
- Neue Suche nach: Stoll, Thomas
- Neue Suche nach: Schweiggert, Ute
- Neue Suche nach: Schieber, Andreas
- Neue Suche nach: Carle, Reinhold
- Neue Suche nach: Stoll, Thomas
- Neue Suche nach: Schweiggert, Ute
- Neue Suche nach: Schieber, Andreas
- Neue Suche nach: Carle, Reinhold
In:
Innovative Food Science and Emerging Technologies
;
4
, 4
;
415-423
;
2003
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction
-
Beteiligte:Stoll, Thomas ( Autor:in ) / Schweiggert, Ute ( Autor:in ) / Schieber, Andreas ( Autor:in ) / Carle, Reinhold ( Autor:in )
-
Erschienen in:Innovative Food Science and Emerging Technologies ; 4, 4 ; 415-423
-
Verlag:
- Neue Suche nach: Elsevier Ltd
-
Erscheinungsdatum:13.08.2003
-
Format / Umfang:9 pages
-
ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
-
Schlagwörter:Carrot pomace , Carotene , Enzymatic hydrolysis , Functional food , Liquefaction , Industrial relevance: Carrot pomace retains large quantities of beta-carotene while only a relatively small amount of it is found in the juice fraction. The data presented demonstrate clearly the possibility to produce a carrot pomace hydrolysate high in total carotene in a combination of size reduction and enzymatic hydrolysis. Such a process opens the potential for the recovery of various functional plant food ingredients from by-products of food processing operations.
-
Datenquelle:
Inhaltsverzeichnis – Band 4, Ausgabe 4
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 349
-
High pressure-induced changes in the creaming properties of bovine milkHuppertz, Thom / Fox, Patrick F. / Kelly, Alan L. et al. | 2003
- 361
-
High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gelsChevalier-Lucia, D. / Le Bail, A. / Ghoul, M. / Chourot, J.-M. et al. | 2003
- 367
-
High pressure microfluidization treatment of heat denatured whey proteins for improved functionalityIordache, M / Jelen, P et al. | 2003
- 377
-
Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parametersKrebbers, Bregje / Matser, Ariette M / Hoogerwerf, Sanne W / Moezelaar, Roy / Tomassen, Monic M.M / van den Berg, Robert W et al. | 2003
- 387
-
Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole eggLee, D.U. / Heinz, V. / Knorr, D. et al. | 2003
- 395
-
Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beefJuneja, V.K. / Marks, H.M. et al. | 2003
- 403
-
Fragmentation of chitosan by microfluidization processKasaai, Mohammad R / Charlet, Gérard / Paquin, Paul / Arul, Joseph et al. | 2003
- 415
-
Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefactionStoll, Thomas / Schweiggert, Ute / Schieber, Andreas / Carle, Reinhold et al. | 2003
- 425
-
Burlat cherry quality after long range transport: optimisation of packaging conditionsRemón, Sara / Eugenia Venturini, Marı́a / Lopez-Buesa, Pascual / Oria, Rosa et al. | 2003
- 435
-
Four questions on European consumers’ attitudes toward the use of genetic modification in food productionGrunert, Klaus G. / Bredahl, Lone / Scholderer, Joachim et al. | 2003
- 447
-
Author Index| 2003
- 451
-
Volume of Contents| 2003
- CO2
-
Editorial Board| 2003
- I
-
Advert| 2003
- iii
-
Publisher's note| 2003