Título:	Response of carrot roots to wounding stress induced by processing: changes in chemical composition and enzyme activity.
Autor:	LANA, M. M. CHAVES, D. V. FINGER, F. L.
Afiliación:	MILZA MOREIRA LANA, CNPH; DANIELA VIEIRA CHAVES; FERNANDO LUIZ FINGER, UNIVERSIDADE FEDERAL DE VIÇOSA.
Año:	2011
Referencia:	Brazilian Journal of Food Technology, v. 14, n. 1, p. 31-40, jan./mar. 2011.
Descripción:	In the present work both whole carrot roots and Cenouretes® from the cultivars Esplanada and Sugar Snax 54, were stored for 17 days at 5 ± 1.5 °C under dark or light conditions and evaluated after 2, 5, 8, 11, 14 and 17 days of storage.
Thesagro:	Cenoura Processamento mínimo Armazenamento Carotenóide Daucus Carota
Palabras clave:	Produto minimamente processado Cultivar Cenourete
DOI:	10.4260/BJFT2011140100005
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPH)