Kinetic models for colour changes in pear puree during heating at relatively high temperatures

Journal of Food Engineering

Volumn 39, Issue 4, 1999, Pages 415-422

  Ibarz, A ^a   Pagan J ^a   Garza, S ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; COLOR; ENZYME KINETICS; FOOD PRODUCTS; FRUITS; HEAT TREATMENT; HIGH TEMPERATURE EFFECTS; NUMERICAL METHODS; OPTICAL VARIABLES MEASUREMENT; REACTION KINETICS; SUGARS; THERMAL EFFECTS;

COLOUR CHANGES; HYDROXYMETHYLFURFURAL; NON ENZYMATIC BROWNING; PEAR PUREE;

MATHEMATICAL MODELS;

ARRHENIUS; PYRUS COMMUNIS;

EID: 0032643398     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00032-1     Document Type: Article

References (23)

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