Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage
Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants. The stability of beetroot betalains in yogurt during storage was evaluated in this study. Kinetic experiments wer...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2021-04-01
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| Col·lecció: | Polish Journal of Food and Nutrition Sciences |
| Matèries: | |
| Accés en línia: | http://journal.pan.olsztyn.pl/Kinetic-Modelling-of-Betalain-Stability-and-Color-Changes-in-Yogurt-During-Storage,134393,0,2.html |
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