EFFECT OF WATER ACTIVITY AND MOISTURE-CONTENT ON THE STABILITY OF BEET POWDER PIGMENTS

被引：23

作者：

COHEN, E ^{[1
]}

SAGUY, I ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DIV FOOD TECHNOL,IL-50250 BET DAGAN,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14879.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：703 / 707

页数：5

共 28 条

[1] PHOTOCHEMICAL DEGRADATION OF BETANINE AND SELECTED ANTHOCYANINS [J].

ATTOE, EL ;

VONELBE, JH .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1934-1937

[2] EFFECTS OF HEAT-TREATMENT, UV AND GAMMA-RADIATION ON SOME BEETROOT PIGMENTS [J].

AURSTAD, K ;

DAHLE, HK .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1973, 151 (03) :171-174

[3] INFLUENCE OF WATER-CONTENT AND WATER ACTIVITY ON SUGAR AMINO BROWNING REACTION IN MODEL SYSTEMS UNDER VARIOUS CONDITIONS [J].

EICHNER, K ;

KAREL, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :218-&

[4]

IGLESIAS H A, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P107

[5]

Kopelman I. J., 1977, Journal of Food Processing and Preservation, V1, P217, DOI 10.1111/j.1745-4549.1977.tb00324.x

[6]

KOPELMAN IJ, 1977, J FOOD TECHNOL, V12, P615

[7]

LABUZA TP, 1976, J FOOD SCI, V41, P910, DOI 10.1111/j.1365-2621.1976.tb00751_41_4.x

[8]

LABUZA TP, 1980, FOOD TECHNOL-CHICAGO, V34, P36

[9] DESTRUCTION OF ASCORBIC-ACID AS A FUNCTION OF WATER ACTIVITY [J].

LEE, SH ;

LABUZA, TP .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :370-373

[10]

Pasch J. H., 1975, Food Product Development, V9, P45

← 1 2 3 →