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Shahin Roohinejad, David W. Everett and Indrawati Oey Effect of pulsed electric field processing on carotenoid extractability of carrot purée International Journal of Food Science & Technology 49

Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12510

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Pulsed electric field processing affects the extractability of carotenoids in carrots. Enhancing electric field strengths up to 1 kV/cm at 5 Hz increased the extraction of carotenoids from carrot pomace, while increasing frequency above 10 Hz at 1 kV/cm did not improve the extractability. Increasing the electric field strength and frequency had no significant impact on the release of carotenoids into the carrot juice.

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