Abstract
Thermal degradation compounds of trans-β-carotene were isolated by medium-pressure liquid chromatography and high-pressure liquid chromatography. The results of comparative tests on trans-β-carotene between a model system extrusion cooking process and heating at the same temperature were reported, and the effects of different medium conditions have been evaluated. Several hypotheses concerning the sequence of reactions involved in trans-β-carotene oxidative degradation are proposed
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