Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments

Subject Areas : food microbiology

M.  Yahyaei ¹ (M. Sc. Research Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
A.  Ghavami ² (Senior Lecturer in Food Science & Nutrition, School of Human Sciences, Faculty of Life Sciences, Metropolitan University, London)
M.  Gharachorloo ³ (Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
K.  Larijani ⁴ (Assistant Professor of Chemistry Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. Z.  Mazhari ⁵ (Associate Professor of Nutrition Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2013-11-10 Accepted : 2014-07-16 Published : 2014-04-12

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