2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots

Article

Abstract: BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preserva

Palabras claves:

2-furoylmethyl-lysine (furosine), Carbohydrates, Dehydrated carrot, hydroxymethylfurfural (HMF), Maillard reaction, Quality markers, β-carotene

Autores:

Juana Frias, Olano A., Peñas E., Soria A.C., Villamiel M.

Fuentes:

scopus