Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0741-9.pdf
Reference24 articles.
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3. Ahmed J, Shivhare US, Ramaswamy HS (2002b) A fraction conversion kinetic model for thermal degradation of color in red chilli puree and paste. Lebensm Wiss u Technol 35:497–503
4. Ahmed J, Shivhare US, Kaur M (2002c) Thermal degradation kinetics of carotenoids and visual color of papaya puree. J Food Sci 67:2692–2695
5. Ahmed US, Shivhare GS, Raghavan V (2004) Thermal degradation kinetics of anthocyanin and visual colour of plum puree. Eur Food Res Technol 218:525–528
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