Color change of selected vegetables during convective air drying

International Journal of Food Properties

Volumn 1, Issue 3, 1998, Pages 263-273

  Lewicki, Piotr P ^a   Duszczyk, Edyta ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0142103048     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942919809524582     Document Type: Article

References (8)

1. Aquerre, R.J., and Suarez, C. 1987. Kinetics of color change in corn: effect of temperature and moisture content. Lebensrnittel-Wissenschaft und Technologie. 20: 287-290.
2. Horubala, A. 1996. Zmiany barwy soków owocowych w procesach technologicznych ich otrzymywania i przechowywania. Przemysl Fermentacyjny i OwocowoWarzywny. 40(8): 31-33.
3. Hutchings, J. B. 1994. Food Colour and Appearance. Blackie Academic & Professional, London, p. 199-237.
4. Minguez-Mosquera, M. I., Jaren-Galan, M., and Garrido-Fernandez, J. 1994a. Carotenoid metabolism during the slow drying of pepper fruits of the Agridiilce variety. Journal of Agricultural and Food Chemistry. 42: 2260-2264.
5. Minguez-Mosquera, M. I., Jaren-Galan, M., and Garrido-Fernandez, J. 1994b. Competition between the process of biosynthesis and degradation of carotenoids during the drying of peppers. Journal of Agricultural Food Chemistry. 42: 645-648.
6. Ozilgen, M., Guvenc, G., Makaraci, M., and Turner, J. 1995. Color change and weight loss of apple slices during drying. Zeitschrift fur Lebensrnittel Untersuchung und Forschung. 201: 40-45.
7. Pijanowski, E., Dluzewski, M., Dluzewska, A., and Jarczyk, A. 1997. Ogólna Technologia, WNT, Warszawa.
8. Polish Standard PN-85/A-75104. Oznaczanie zywnosci suchej substancji.