Color degradation kinetics and rheological characteristics of onion puree

Transactions of the American Society of Agricultural Engineers

Volumn 44, Issue 1, 2001, Pages 95-98

  Ahmed, J ^a   Shivhare, U S ^a   Raghavan, G S V ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Color; Kinetics; Onion puree; Rheology

Indexed keywords

ACTIVATION ENERGY; RATE CONSTANTS; RHEOLOGY; VISCOSITY; YIELD STRESS;

COLOR COMBINATIONS;

AGRICULTURAL PRODUCTS;

DEGRADATION; FOOD; KINETICS; RHEOLOGY;

EID: 0034815960     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. Rheological characteristics and kinetics of color degradation of green chilli puree
2. Therapeutic values of onion and garlic
3. Lachrymatory factor and other chemical constituents of some varieties of onion (Allium cepa L.)
4. Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
5. Yield and quality of onion flavour oil obtained by supercritical fluid extraction and other methods
6. Viscometric behaviour of tomato concentrates
7. Kinetics of the degradation and regeneration of betanine
8. Color changes in bananas and plantains during storage
9. Harvesting, handling, storage, chemistry and technology of onion (Allium cepa Linn) - A resume
10. Color characteristics of irradiated aerobically packaged pork, beef and turkey
11. Rheology of liquid foods - A review
12. Flow properties of tomato concentrates
13. Effect of pre-treatments and drying conditions on drying rate and color retention of basil
14. Color changes in concentrated juices of prickly pear (Opuntia ficus indica) during storage at different temperatures
15. Effect of temperature on viscosity of fruit juices and purees
16. Thermal kinetics of colour changes in pea puree
17. Flow behavior of guava puree as a function of temperature and concentration
18. Kinetics of chlorophyll degradation and color loss in heated broccoli juice