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Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion... ABSTRACT Abrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of its formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70°C. Acidic or basic solution (citric acid or sodium hydroxide), retarded formation of the material. The low pH dip did not cause flavor changes. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

Journal of Food Science , Volume 56 (2) – Mar 1, 1991

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References (26)

Publisher
Wiley
Copyright
Copyright © 1991 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1991.tb05293.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Abrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of its formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70°C. Acidic or basic solution (citric acid or sodium hydroxide), retarded formation of the material. The low pH dip did not cause flavor changes.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1991

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