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פותח על ידי קלירמאש פתרונות בע"מ -
Thermal Degradation Kinetics of Prickly‐Pear‐Fruit Red Pigment
Year:
1987
Source of publication :
Journal of Food Science
Authors :
ברנשטיין, סולנג'
;
.
גאגל, שמעון
;
.
מרין, עוזי
;
.
פופל, גיטה
;
.
רוזנטל, יונל
;
.
Volume :
52
Co-Authors:
MERIN, U., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
POPEL, G., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
BERNSTEIN, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
ROSENTHAL, I., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
485
To page:
486
(
Total pages:
2
)
Abstract:
The color stability of betacyanine from prickly pear was determined in the fruit juice at temperatures up to 90 °C. The degradation rates were dependent on pigment concentration, being slower for higher concentrations. The lack of a significant oxygen effect or inhibitory action of ascorbic acid did not support autooxidation as the exclusive chemical process responsible for decolorization. Copyright © 1987, Wiley Blackwell. All rights reserved
Note:
Related Files :
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More details
DOI :
10.1111/j.1365-2621.1987.tb06646.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27478
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:31
Scientific Publication
Thermal Degradation Kinetics of Prickly‐Pear‐Fruit Red Pigment
52
MERIN, U., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
POPEL, G., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
BERNSTEIN, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
ROSENTHAL, I., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Thermal Degradation Kinetics of Prickly‐Pear‐Fruit Red Pigment
The color stability of betacyanine from prickly pear was determined in the fruit juice at temperatures up to 90 °C. The degradation rates were dependent on pigment concentration, being slower for higher concentrations. The lack of a significant oxygen effect or inhibitory action of ascorbic acid did not support autooxidation as the exclusive chemical process responsible for decolorization. Copyright © 1987, Wiley Blackwell. All rights reserved
Scientific Publication
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