Effect of pulsed electric field processing on carotenoid extractability of carrot purée
Version of Record online: 3 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2120–2127, September 2014
How to Cite
Roohinejad, S., Everett, D. W. and Oey, I. (2014), Effect of pulsed electric field processing on carotenoid extractability of carrot purée. International Journal of Food Science & Technology, 49: 2120–2127. doi: 10.1111/ijfs.12510
- Issue online: 19 AUG 2014
- Version of Record online: 3 MAR 2014
- Manuscript Accepted: 8 JAN 2014
- Manuscript Received: 9 SEP 2013
Table S1. Effect of pulsed electric field on change in conductivity of carrot purée.
Table S2. Carotenoid extraction from freeze-dried PEF-treated and untreated carrot pomace using hexane and different vegetable oils (n = 3).
Figure S1. The schematic diagram of experimental procedure.
Figure S2. Effect of electric field strength (combined with frequency of 5 Hz) on the juice and pomace yield (a) and carotenoids content (b).
Figure S3. Effect of pulsed electric field (PEF) frequency (1 kV cm−1) on the juice and pomace yield (a) and carotenoids content (b).
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