Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
The formation of Amadori products (APs) during heat treatment of carrot juice and dehydration of carrots was studied. APs were measured as the corresponding N-furoylmethyl amino acids (FMAAs) after acid hydrolysis using RP-HPLC. Commercial samples of juices contained up to 108 mg furosine/100 g prot...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0017_influence-of-heat-treatment-on-the-formation-of-amadori-compounds-in-carrots.php |