Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste

Food Chemistry

Volumn 84, Issue 4, 2004, Pages 605-611

  Ahmed, Jasim ^a   Shivhare, U S ^b   Singh, P ^c  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b PANJAB UNIVERSITY   (India)

^c GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Activation energy; Colour; Coriander leaves puree and paste; Flow behavior; Kinetic model; Storage

Indexed keywords

CITRIC ACID; FLAVORING AGENT; SODIUM CHLORIDE;

ACIDITY; ARTICLE; COLOR; COLORIMETRY; CORIANDER; FLOW KINETICS; FOOD BIOTECHNOLOGY; FOOD PROCESSING; HEAT TREATMENT; NONHUMAN; PHYSICAL CHEMISTRY; SHELF LIFE; STATISTICAL SIGNIFICANCE; TEMPERATURE DEPENDENCE; VISCOMETER; VISCOSITY;

CORIANDRUM SATIVUM;

EID: 0242426507     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00285-1     Document Type: Article

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