EFFECT OF OXYGEN RETAINED ON BEET POWDER ON THE STABILITY OF BETANINE AND VULGAXANTHINE .1.

被引：18

作者：

SAGUY, I ^{[1
]}

GOLDMAN, M ^{[1
]}

BORD, A ^{[1
]}

COHEN, E ^{[1
]}

机构：

[1] INST QUAL CONTROL & EXTENS SERV FOOD IND,IL-65789 TEL AVIV,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13679.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：99 / &

共 18 条

[1] DEGRADATION KINETICS OF BETANINE IN SOLUTIONS AS INFLUENCED BY OXYGEN
ATTOE, EL
VONELBE, JH
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (04) : 708 - 712
[2] PHOTOCHEMICAL DEGRADATION OF BETANINE AND SELECTED ANTHOCYANINS
ATTOE, EL
VONELBE, JH
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1934 - 1937
[3] PHOTOOXIDATION OF UNSATURATED OILS - EFFECTS OF SINGLET OXYGEN QUENCHERS
CARLSSON, DJ
SUPRUNCHUK, T
WILES, DM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (10) : 656 - 660
[4] EFFECT OF WATER ACTIVITY AND MOISTURE-CONTENT ON THE STABILITY OF BEET POWDER PIGMENTS
COHEN, E
SAGUY, I
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (03) : 703 - 707
[5] THERMAL-STABILITY OF FOLIC-ACID AND 5-METHYLTETRAHYDROFOLIC ACID IN LIQUID MODEL FOOD SYSTEMS
DAY, BPF
GREGORY, JF
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (02) : 581 - &
[6] EFFECT OF TRACE MINERAL FORTIFICATION ON THE STORAGE STABILITY OF ASCORBIC-ACID IN A DEHYDRATED MODEL FOOD SYSTEM
DENNISON, DB
KIRK, JR
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (04) : 1198 - +
[7] DECOLORIZATION OF BETA-CAROTENE IN MODEL SYSTEMS SIMULATING DEHYDRATED FOODS - MECHANISM AND KINETIC PRINCIPLES
GOLDMAN, M
HOREV, B
SAGUY, I
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (03) : 751 - 754
[8] DYE-SENSITIZED PHOTOOXIDATION OF TOCOPHEROLS - CORRELATION BETWEEN SINGLET OXYGEN REACTIVITY AND VITAMIN-E ACTIVITY
GRAMS, GW
ESKINS, K
[J]. BIOCHEMISTRY, 1972, 11 (04) : 606 - &
[9] ACTIVATED OXYGEN SPECIES AND OXIDATION OF FOOD CONSTITUENTS
KORYCKADAHL, MB
RICHARDSON, T
[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (03): : 209 - 241
[10] LABUZA TP, 1976, J FOOD SCI, V41, P910, DOI 10.1111/j.1365-2621.1976.tb00751_41_4.x

← 1 2 →