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Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments
Color (CIE b*; yellowness) is an important parameter for bulgur quality. Color of bulgur is mainly due to natural pigments (carotenoids) that are present at different levels in wheat. In order to increase the customer acceptability, the producers try to obtain yellowish color in bulgur. In this stud...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554624/ https://ncbi.nlm.nih.gov/pubmed/26344971 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1687-x |
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