Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects-Reference-Cited by-同舟云学术

Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects

Published:2001-07 Issue:1 Volume:49 Page:55-62
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ochoa Mónica R,Kesseler Alicia G,De Michelis Antonio,Mugridge Alicia,Chaves Alicia R

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Modelling kinetics of thermal degradation of colour in peach puree;Avila;Journal of Food Engineering,1999

2. Considerations in calculating kinetic parameters from experimental data;Arabshahi;Journal of Food Process Engineering,1985

3. Kinetics of colour change of double concentrated tomato paste during thermal treatment;Barreiro;Journal of Food Engineering,1997

4. Changes in the anthocyanin pigments of raspberries during processing and storage;Daravingas;Journal of Food Science,1965

5. Thermal degradation of black raspberry anthocyanin pigments in model systems;Daravingas;Journal of Food Science,1968

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