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Effects of blanching, acidification, or addition of EDTA on vitamin C and β‐carotene stability during mango purée preparation
The impact of acidification with citric acid, addition of EDTA or water blanching at high temperature, and short time (HTST) conducted at 90°C for 4 min, on the retention of vitamin C (L‐AA and DHAA) and β‐carotene was studied in mango purée 30 min after crushing. HTST blanching prior to matrix disr...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011378/ https://www.ncbi.nlm.nih.gov/pubmed/27625774 http://dx.doi.org/10.1002/fsn3.335 |