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Effect of processing operations on carrots’ properties

2019-09Book part Restricted access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorFlorença, Sofia
dc.date.accessioned2019-09-30T14:23:03Z
dc.date.available2019-09-30T14:23:03Z
dc.date.issued2019-09
dc.description.abstractCarrots are rich in many bioactive molecules, which provide health benefits for the human body. Among these are carotenoids, vitamins, saccharides or phenolic compounds like anthocyanins and others. However, it is well known that when carrots are ingested fresh they provide the highest bioactivity, and the processing operations such as boiling, frying, freezing, drying, among others, induce some chemical and structural changes that may diminish the bioactivity of the compounds present. Furthermore, pre-treatment operations, like cutting or bleaching are also known to influence the quality of the food products. For example, the thermal pasteurization of carrot juice influences some vitamins and carotenoids. Also, the drying of carrots to incorporate into dried formulae greatly imparts the anthocyanins’ content. Hence, the objective of the present chapter was to present some recent findings about the influence of processing operations on the properties and bioactive compounds in carrots. To achieve this purpose, different pre-treatments and processing operations are discussed as to their effects on some typical carrot products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., & Florença, S.G. (2019). Effect of processing operations on carrots’ properties. In P. Gorawala & S. Mandhatri (Eds.), Agricultural Research Updates, 28:3 (pp.41-74). New York, USA: Nova Science Publishers.pt_PT
dc.identifier.isbn978-1-53616-253-0
dc.identifier.urihttp://hdl.handle.net/10400.19/5657
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherNova Science Publisherspt_PT
dc.relation.publisherversionhttps://novapublishers.com/shop/agricultural-research-updates-volume-28/#tab-custom1pt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectCarrotspt_PT
dc.subjectProcessingpt_PT
dc.subjectPre-treatmentpt_PT
dc.titleEffect of processing operations on carrots’ propertiespt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage74pt_PT
oaire.citation.startPage41pt_PT
oaire.citation.titleAgricultural Research Updatespt_PT
oaire.citation.volume28pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsclosedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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