Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s40003-019-00434-6.pdf
Reference30 articles.
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3. Ahmed J, Shivhare US, Ramaswamy HS (2002) A fractional conversion kinetic model for thermal degradation of colour in red chilli puree and paste. LWT-Food Sci Technol 35:497–503
4. Ahmed J, Shivhare US, Sandhu KS (2002) Thermal degradation kinetics of carotenoids and visual colour of papaya puree. J Food Sci 67(7):2692–2695
5. Alena E, Fallico B, Maccahone E (2000) Influence of carotenoids and pulps on the colour modification of blood orange juice. J Food Sci 65:458–460
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