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Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study
The kinetics of colour (measured as Hunter ‘a/b’ value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50–120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient ‘EcoCooker’ (no...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190260/ https://ncbi.nlm.nih.gov/pubmed/25328211 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0741-9 |
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