Degradation of trans‐β‐Carotene during Heating in Sealed Glass Tubes and Extrusion Cooking
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 698-702
- https://doi.org/10.1111/j.1365-2621.1986.tb13915.x
Abstract
Four compounds which have been previously reported as products of enzymatic and chemical oxidation reactions were isolated and identified for the first time from the epoxide fraction formed by heating all trans‐β‐carotene. A HPLC method allowing a quick separation and identification of these epoxides was developed. Extrusion cooking at 180°C was a more drastic treatment for the pigment than simple heating for a long period (2 hr) at the same temperature.This publication has 12 references indexed in Scilit:
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