Co-Authors:
R, J.K., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet-Dagan, 50–200, Israel, PIERRE BUDOWSKI Faculty of Agriculture, Hebrew University of Jerusalem, PO. Box 12, Rehovot, 76100, Israel
MENDEL, H., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet-Dagan, 50–200, Israel, PIERRE BUDOWSKI Faculty of Agriculture, Hebrew University of Jerusalem, PO. Box 12, Rehovot, 76100, Israel
Abstract:
Two active carotene‐bleaching fractions were separated from aqueous pepper extract, one a protein and the other a low‐molecular weight compound. The low‐molecular weight compound was identified as ascorbic acid, accompanied by dehydroascorbic acid according to the rate of migration upon TLC and specific chemical reactions. The behavior of this low‐molecular fraction also fitted ascorbic acid and dehydroascorbic acid with regard to the effect on carotene oxidation and the changes in bleaching activity brought about by the addition of EDTA, changes in pH and in the concentration of the fraction. Copyright © 1976, Wiley Blackwell. All rights reserved
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
