The Method of Improving the Content and Colour of Carotenoids in Carrot Juice Concentrate

Abstract

Abstract: The colour changes in carrot juice concentrates during processing and storage were correlated with carotenoid content.Carotenoids were highly oxidizable and unstable compounds.This paper reviewed a reliable method for carotenoid assay and carrot juice concentrate colour protection during processing and storage.Its development trend was envisage.

Key words: Carotenoids , Carrot Juice , Concentrate , Colour , Stability

JIE Wei-Yu, DING Chen. The Method of Improving the Content and Colour of Carotenoids in Carrot Juice Concentrate[J]. FOOD SCIENCE, 2002, 23(12): 152-154.

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The Method of Improving the Content and Colour of Carotenoids in Carrot Juice Concentrate

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