Kinetics of colour change during storage of dried garlic slices as affected by relative humidity and temperature

Journal of Food Engineering

Volumn 62, Issue 1, 2004, Pages 1-7

  Prachayawarakorn, Somkiat ^a   Sawangduanpen, Saijai ^a   Saynampheung, Supranee ^a   Poolpatarachewin, Thitikorn ^a   Soponronnarit, Somchart ^a   Nathakarakule, Adisak ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Browning reaction; Colour kinetics; Garlic

Indexed keywords

ATMOSPHERIC HUMIDITY; ATMOSPHERIC TEMPERATURE; COLOR; FOOD STORAGE; HEATING; ISOTHERMS;

COLOR CHANGE;

FOOD PRODUCTS;

ALLIUM SATIVUM;

EID: 0142075162     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00163-8     Document Type: Article

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