Thermal stabilities of lycopene and B-carotene in pink grapefruit juice and tomato pulp | Pembe greyfurt suyu ve domates pulpunda likopen ve B-karotenin ısıl stabiliteleri
2007
Sevindik, H., Ankara Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering
anglais. Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice were studied at 80°C, 95°C and 110°C. While the primary purpose of this study was to determine the thermal stability of lycopene, the analysis of β-carotene was also carried out in the same extracts containing lycopene and in this way, the stability of β-carotene was also determined.
Afficher plus [+] Moins [-]turc. Pembe renkli greyfurt suyu ve domates pulpunda yoğun olarak bulunan likopenin 80°C, 95°C ve 110°C sıcaklıklardaki ısıl stabilitesi belirlenmiştir. Likopenin ısıl stabilitesinin belirlenmesi bu projenin temel amacı olmakla birlikte, likopen tayini için elde edilen ekstraktlarda aynı anda β-karoten tayini de yapılmış ve böylece β-karotenin ısıl stabilitesi de saptanmıştır.
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