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The effects of four processing units on the contents of α-carotene, β-carotene and lutein in carrot juice were investigated. The results indicated that composite phosphate peeling exhibited the best peeling effect and led to the lowest loss of carotenoids among the four peeling methods. The best blanching conditions included a blanching temperature of 86 °C for 10 min and an addition of 0.25% of ascorbic...
The effect of three processing units (blanching, enzyme liquefaction, and pasteurisation) on polyphenols and antioxidant activity of carrot juices was investigated. Polyphenols and antioxidant activity of carrot juices varied with different processes. Five polyphenolic acids were identified in fresh carrot juice, and the predominant compound was chlorogenic acid. Compared with fresh carrot juice,...
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