Food and Fermentation Industries >

2013 , Vol. 39 >Issue 10: 201 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.044

Food and Fermentation Industries

Research status nutritional and healthy function of carrot and its processing and comprehensive utilization

  • CHEN Rui-juan ,
  • BI Jin-feng ,
  • CHEN Qin-qin ,
  • LIU Xuan ,
  • WU Xin-ye ,
  • ZHOU Yu-han
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Online published: 2013-10-25

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Abstract

Carrots are rich in nutrients and active components,which are recognized as the "healthy vegetables". In this paper,nutritional value and functional properties of carrots were reviewed,the domestic and overseas processing status of carrot products were also described. From the perspective of comprehensive utilization,the research situation and existed problems,two solutions were proposed. One was to develop new types of high efficient health care carrot products,and another one was to improve the utilization ratio of carrot that reduce the waste of resources and increase the economic benefits. Moreover,the prospect of carrot products were also discussed.

Key words： carrots;;nutritional and healthy function;;processing status;;comprehensive utilization;;prospect

Cite this article

CHEN Rui-juan , BI Jin-feng , CHEN Qin-qin , LIU Xuan , WU Xin-ye , ZHOU Yu-han . Research status nutritional and healthy function of carrot and its processing and comprehensive utilization[J]. Food and Fermentation Industries, 2013 , 39(10) : 201 -206 . DOI: 10.13995/j.cnki.11-1802/ts.2013.10.044

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