Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/21217 https://www.mdpi.com/2673-9976/40/1/16 https://doi.org/10.3390/blsf2024040016 |
| _version_ | 1855038367815696384 |
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| author | Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Benites, Julio Federico Rodriguez, Silvia del Carmen |
| author_browse | Benites, Julio Federico Gutiérrez, Diego Ricardo Rodriguez, Silvia del Carmen Ruiz, Silvana Cecilia |
| author_facet | Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Benites, Julio Federico Rodriguez, Silvia del Carmen |
| author_sort | Gutiérrez, Diego Ricardo |
| collection | INTA Digital |
| description | Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 |
| format | info:ar-repo/semantics/artículo |
| id | INTA21217 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA212172025-02-25T13:42:00Z Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Benites, Julio Federico Rodriguez, Silvia del Carmen Zanahoria Innovación Tecnología Compuestos Bioactivos Variedades Carrots Innovation Technology Bioactive Compounds Varieties Variedad Chantenay Chantenay Variety Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot flour to be used as a new food ingredient with improved functional properties. In this work, the effect of cutting (shredding) and different doses of UV-C radiation on the content of phenolic compounds and antioxidants, as well as the color of carrots of the Chantenay variety produced in Santiago del Estero, Argentina, was evaluated. EEA Santiago del Estero Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina 2025-02-12T13:19:45Z 2025-02-12T13:19:45Z 2025-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21217 https://www.mdpi.com/2673-9976/40/1/16 2673-9976 https://doi.org/10.3390/blsf2024040016 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Biology and Life Sciences Forum 40 (1) : 16. (February 2025) |
| spellingShingle | Zanahoria Innovación Tecnología Compuestos Bioactivos Variedades Carrots Innovation Technology Bioactive Compounds Varieties Variedad Chantenay Chantenay Variety Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Benites, Julio Federico Rodriguez, Silvia del Carmen Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety |
| title | Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety |
| title_full | Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety |
| title_fullStr | Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety |
| title_full_unstemmed | Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety |
| title_short | Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety |
| title_sort | innovative technologies to increase bioactive compounds in carrots of the chantenay variety |
| topic | Zanahoria Innovación Tecnología Compuestos Bioactivos Variedades Carrots Innovation Technology Bioactive Compounds Varieties Variedad Chantenay Chantenay Variety |
| url | http://hdl.handle.net/20.500.12123/21217 https://www.mdpi.com/2673-9976/40/1/16 https://doi.org/10.3390/blsf2024040016 |
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