A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.

@article{Soto2020AKS,
  title={A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.},
  author={Marvin Soto and Claudie Dhuique-Mayer and Adrien Servent and Nadiarid Jim{\'e}nez and Fabrice Vaillant and Nawel Achir},
  journal={Food research international},
  year={2020},
  volume={128},
  pages={
          108737
        }
}

Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

RS4 was found the most adequate ripening stage for processing papaya fruits to obtain vacuum-fried chips with suitable physicochemical characteristics and good sensory acceptance and response surface methodology was used to optimize vacuum frying conditions.

Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)

A fast and low-cost analytical method to determine the concentrations of carotenoids (β-carotene, lutein, and lycopene) from mixed standard solutions or from fruit extracts (kiwi fruits, tomato

Modeling and optimization of food processes

  • N. Therdthai
  • Engineering
    Engineering Principles of Unit Operations in Food Processing
  • 2021

Polyphenol content, color and acceptability of carrot pickles added with yerba mate powder extract

Abstract Yerba mate (Ilex paraguariensis Saint Hilaire) processing generates large amounts of powder that are not added to the final product. This powder has a similar composition to commercial yerba

References

SHOWING 1-10 OF 44 REFERENCES

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Introduction . Food processing significantly lowers the quality of fruits and vegetables, which is a major concern for the food industry. Micronutrients are particularly affected, and among them

Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.

The high-performance liquid chromatography-diode array detection-mass spectrometry analysis of degradation products showed that the isomerization of the epoxide function in position 5,6 into a furanoxidefunction in position5,8 was a common reaction for several xanthophylls.

Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

The kinetics of trans-beta-carotene and trans-lutein degradation were individually investigated in palm olein and Vegetaline (R), at four temperatures ranging from 120 to 180 degrees C. HPLC-DAD