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- Title
Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling.
- Authors
BOUN, H.R.; HUXSOLL, C.C.
- Abstract
Abrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of it: formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70°C. Acidic or basic solution (citric acid or sodium hydroxide), retarded formation of the material. The low pH dip did not cause flavor changes.
- Subjects
VEGETABLE processing; COLOR of vegetables; CARROTS; CITRIC acid; SODIUM hydroxide; VEGETABLE flavor &; odor
- Publication
Journal of Food Science (Wiley-Blackwell), 1991, Vol 56, Issue 2, p416
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1991.tb05293.x