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Degradation of trans-β-Carotene during Heating in Sealed Glass Tubes and Extrusion Cooking (1986)

MARTY, C. ; BERSET, C.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Four compounds which have been previously reported as products of enzymatic and chemical oxidation reactions were isolated and identified for the first time from the epoxide fraction formed by heating all trans-β-carotene. A HPLC method allowing a quick separation and identification of these epoxides was developed. Extrusion cooking at 180°C was a more drastic treatment for the pigment than simple heating for a long period (2 hr) at the same temperature.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13915.x

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