Article ID Journal Published Year Pages File Type
10540855 Food Chemistry 2012 6 Pages PDF
Abstract
► High pressure-temperature (HPT) and sous-vide (SV) processing affect the levels of polyacetylenes in carrot. ► HPT processing retains higher levels of polyacetylenes compared to SV processing. ► Weibull model adequately describes the changes in polyacetylene level during HPT processing.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
High pressure-temperature degradation kinetics of polyacetylenes in carrots
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