Kinetics of Thermal-Degradation of Betanins: A Teaching Mini-Project for Undergraduates Employing the Red Beet-Reference-Cited by-同舟云学术

Kinetics of Thermal-Degradation of Betanins: A Teaching Mini-Project for Undergraduates Employing the Red Beet

Published:2018-09-06 Issue:4 Volume:17 Page:104-110
ISSN:1541-4329
Container-title:Journal of Food Science Education
language:en
Short-container-title:Journal of Food Science Education

Author:

Rosa Clarissa H.¹^ORCID,Antelo Francine¹^ORCID,Rosa Gilber R.¹^ORCID

Affiliation:

1. Escola de Química e Alimentos; Univ. Federal do Rio Grande - FURG; Campus Santo Antônio da Patrulha. Rua Barão do Cahy, 125, Cidade Alta, CEP 95500-000 Santo Antônio da Patrulha RS Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Wiley

Subject

Education,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4329.12147/fullpdf

Reference28 articles.

1. Predicting the quality of pasteurized vegetables using kinetic models: A review;Aamir;International Journal of Food Science,2013

2. Thermal degradation kinetics of carotenoids and visual color of papaya puree;Ahmed;Journal of Food Science,2002

3. Food Quality Assurance

4. Thermal degradation kinetics of the phycocyanin from Spirulina platensis;Antelo;Biochemical Engineering Journal,2008

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

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