TY - JOUR
AU - Fan, Jianhua
AB - INTRODUCTIONCarrots are one of the top ten major vegetables grown in the world. Because of its high nutritional value (rich in carotenoids, sugars, fiber, minerals and vitamins), carrots are widely used in home cooking and vegetable processing industries.1 Carrot processing usually passivates endogenous enzymes that are responsible for off‐flavor production and oxidation of nutrients, removal of raw/green flavors, color stabilization and prevention of microbial growth.2 However, different processing methods may produce a negative impact on carrot texture (hardness) and nutrition quality (carotenoids).3,4 Therefore, the development of better carrot processing methods to preserve texture and nutrition quality of carrot will be beneficial to the carrot industry.Heat treatment is a common method used in food processing to improve the safety and quality of food products. However, traditional heat treatment can affect the color, texture, and biochemical and nutritional properties of carrots,5 which is a concern for consumers when consuming heated carrots. Previous studies have proven that the texture of carrots (especially hardness and ultrastructure) was greatly influenced by heat temperature and treatment process.6‐8 In addition, the nutrition of carrots depends mainly on the content of β‐carotene, which is responsible for the orange color of carrots.9 However, the application of heat causes 
TI - Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots
JF - Journal of the Science of Food and Agriculture
DO - 10.1002/jsfa.12248
DA - 2023-02-01
UR - https://www.deepdyve.com/lp/wiley/effect-of-heat-and-pulsed-electric-field-treatment-on-the-QafODbWDsw
SP - 1514
EP - 1521
VL - 103
IS - 3
DP - DeepDyve
ER -