Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)-Reference-Cited by-同舟云学术

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Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

Published:2010-01-06 Issue:5 Volume:4 Page:781-787
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Nisha P.,Singhal Rekha S.,Pandit Aniruddha B.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-009-0300-1.pdf

Reference31 articles.

1. Ahmed, J., Kaur, A., & Shivhare, U. (2002). Colour degradation kinetics of spinach, mustard leaves, and mixed puree. Journal of Food Science, 67, 1088–1091.

2. Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2009). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0226-7 .

3. Avila, I. M. L. B., & Silva, C. L. M. (1999). Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39, 161–166.

4. Barreiro, J. A., Milano, M., & Sandoval, A. J. (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33, 359–371.

5. Canjura, F. L., Schwartz, S. J., & Nunes, R. V. (1991). Degradation kinetics of chlorophylls and chlorophyllides. Journal of Food Science, 56, 1639–1643.

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