Graduate Thesis Or Dissertation
 

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Pubblico Deposited

Contenuto scaricabile

Scarica il pdf
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/gh93h243n

Descriptions

Attribute NameValues
Creator
Abstract
  • The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%, and uronic acid, ~35%, containing polysaccharides. Soluble NSP was composed of >50% uronic acids. Processing and simulated home-cooking of raw carrots resulted in an increase in the amount of NSP/unit dry weight. Relative to raw carrots, cooking of canned product resulted in the largest (~2-fold) increase in total and soluble NSP/unit dry weight. Relative differences in NSP were not as great when compared on a wet weight basis.
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Dichiarazione dei diritti
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces

Le relazioni

Parents:

This work has no parents.

In Collection:

Elementi

Thumbnail Titolo Data caricata Visibilità Azioni
file details KIMSOOYOUN1994.pdf 2017-08-15 Pubblico Scaricare