Ontology type: schema:ScholarlyArticle
2019-04
AUTHORSN. S. Gosavi, D. Salvi, M. V. Karwe
ABSTRACTThis study was aimed at evaluating the extraction of β-carotene and the color of baby carrots pre-treated with pectin methylesterase (PME) which were infused with calcium using high pressure processing (HPP) (discussed in Part I) and calcium lactate gluconate (CLG) as an infusate solution. The amount of β-carotene extracted from high pressure treated baby carrots was three to five times higher than the unprocessed baby carrots. Although HPP overall increased the extraction of β-carotene, none of the processing variables (pressure, time, CLG solution concentration) were found to correlate significantly with the increased extraction. The combination of pressure (MPa) and time (min), however, had a significant influence (p value < 0.05) on β-carotene extraction. The L* color values of the HPP-assisted calcium-infused baby carrots were lower than that of the unprocessed control, indicating mild to moderate darkening of the baby carrots after the infusion of calcium using HPP. Pressure cycling, which was found to significantly enhance the amount of calcium infusion reported in Part I, did not significantly increase the amount of β-carotene extracted from the processed baby carrots and it did not further change their color. PME pre-treated baby carrots did not alter the extraction of β-carotene and the color of the processed baby carrots after HPP. More... »
PAGES613-624
http://scigraph.springernature.com/pub.10.1007/s11947-019-2236-4
DOIhttp://dx.doi.org/10.1007/s11947-019-2236-4
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1111408703
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1116",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Medical Physiology",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Medical and Health Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "Rutgers University",
"id": "https://www.grid.ac/institutes/grid.430387.b",
"name": [
"Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, 08901, New Brunswick, NJ, USA"
],
"type": "Organization"
},
"familyName": "Gosavi",
"givenName": "N. S.",
"id": "sg:person.016124542461.30",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016124542461.30"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "North Carolina State University",
"id": "https://www.grid.ac/institutes/grid.40803.3f",
"name": [
"Department of Food, Bioprocessing, & Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, 27606, Raleigh, NC, USA"
],
"type": "Organization"
},
"familyName": "Salvi",
"givenName": "D.",
"id": "sg:person.01052371215.98",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01052371215.98"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "Rutgers University",
"id": "https://www.grid.ac/institutes/grid.430387.b",
"name": [
"Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, 08901, New Brunswick, NJ, USA"
],
"type": "Organization"
},
"familyName": "Karwe",
"givenName": "M. V.",
"id": "sg:person.01275365464.57",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01275365464.57"
],
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1016/j.plipres.2003.10.002",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1006245585"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s00217-012-1872-y",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007488748",
"https://doi.org/10.1007/s00217-012-1872-y"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2012.05.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1010198685"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11947-016-1691-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1011025596",
"https://doi.org/10.1007/s11947-016-1691-4"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.tifs.2008.04.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1019508452"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2008.09.008",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1024237490"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2007.04.005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1026026652"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/978-1-60327-325-1_15",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1026949927",
"https://doi.org/10.1007/978-1-60327-325-1_15"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/978-1-60327-325-1_15",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1026949927",
"https://doi.org/10.1007/978-1-60327-325-1_15"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2011.12.066",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1027557680"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2010.09.066",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1028114762"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.lwt.2015.12.029",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1034490308"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11947-011-0545-3",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1035545166",
"https://doi.org/10.1007/s11947-011-0545-3"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(01)00199-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1037321574"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2014.04.041",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041447225"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fuel.2006.06.010",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1042142315"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/jsfa.1093",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1045439986"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/jsfa.2321",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1047714486"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/jsfa.2321",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1047714486"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1750-3841.2007.00274.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1048775892"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/b978-0-08-100596-5.21075-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1048940682"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/acs.jafc.6b01879",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055096170"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf048839b",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055902906"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf048839b",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055902906"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.5772/66629",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1086907281"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11947-018-2203-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1109891922",
"https://doi.org/10.1007/s11947-018-2203-5"
],
"type": "CreativeWork"
}
],
"datePublished": "2019-04",
"datePublishedReg": "2019-04-01",
"description": "This study was aimed at evaluating the extraction of \u03b2-carotene and the color of baby carrots pre-treated with pectin methylesterase (PME) which were infused with calcium using high pressure processing (HPP) (discussed in Part I) and calcium lactate gluconate (CLG) as an infusate solution. The amount of \u03b2-carotene extracted from high pressure treated baby carrots was three to five times higher than the unprocessed baby carrots. Although HPP overall increased the extraction of \u03b2-carotene, none of the processing variables (pressure, time, CLG solution concentration) were found to correlate significantly with the increased extraction. The combination of pressure (MPa) and time (min), however, had a significant influence (p value < 0.05) on \u03b2-carotene extraction. The L* color values of the HPP-assisted calcium-infused baby carrots were lower than that of the unprocessed control, indicating mild to moderate darkening of the baby carrots after the infusion of calcium using HPP. Pressure cycling, which was found to significantly enhance the amount of calcium infusion reported in Part I, did not significantly increase the amount of \u03b2-carotene extracted from the processed baby carrots and it did not further change their color. PME pre-treated baby carrots did not alter the extraction of \u03b2-carotene and the color of the processed baby carrots after HPP.",
"genre": "research_article",
"id": "sg:pub.10.1007/s11947-019-2236-4",
"inLanguage": [
"en"
],
"isAccessibleForFree": false,
"isPartOf": [
{
"id": "sg:journal.1045464",
"issn": [
"1935-5130",
"1935-5149"
],
"name": "Food and Bioprocess Technology",
"type": "Periodical"
},
{
"issueNumber": "4",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "12"
}
],
"name": "High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on \u03b2-carotene Extraction and Color of the Baby Carrots",
"pagination": "613-624",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"a3427872205797fed1b5b01fa624f74edda24df28081914c8c388efc9970b383"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s11947-019-2236-4"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1111408703"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s11947-019-2236-4",
"https://app.dimensions.ai/details/publication/pub.1111408703"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-11T13:24",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000369_0000000369/records_68962_00000001.jsonl",
"type": "ScholarlyArticle",
"url": "https://link.springer.com/10.1007%2Fs11947-019-2236-4"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2236-4'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2236-4'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2236-4'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2236-4'
This table displays all metadata directly associated to this object as RDF triples.
152 TRIPLES
21 PREDICATES
50 URIs
19 LITERALS
7 BLANK NODES