The role of beta-carotene degradations in the development of
off-flavors in milk and milk products has not been established. The
purpose of this investigation was to study the oxidation of beta-carotene
and to identify volatile compounds arising from autoxidizing
beta-carotene.
Pure cyrstalline beta-carotene, mixed with Celite to accelerate
oxidation, was...
Carrots were cooked to the just tender stage in a saucepan and
in a pressure saucepan for appropriate lengths of time to make them
approximately equal in tenderness as determined by a panel of
judges and the Kramer Shear Press. A third lot of carrots was
cooked in a pressure...