| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539989 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Carrot and parsnip polyacetylenes were assessed during industrial minimal processing. ⺠Abrasive peeling is accountant of the most losses of all unit operations performed. ⺠Tissue damage during cutting affects polyacetylene's retention in some products. ⺠Falcarinol, the most bioactive polyacetylene, showed relatively good retention. ⺠Polyacetylenes are stable in the plant matrix and retained during chill storage.
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Authors
Anastasios Koidis, Ashish Rawson, Maria Tuohy, Nigel Brunton,