Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree

Journal of Food Engineering

Volumn 76, Issue 4, 2006, Pages 538-546

  Dutta, Debjani ^a   Dutta, Abhishek ^a   Raychaudhuri, Utpal ^a   Chakraborty, Runu ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Activation energy; Beta carotene; Flow index behavior; Fractional conversion; Pumpkin puree; Thermal degradation

Indexed keywords

ACTIVATION ENERGY; HEAT TREATMENT; PYROLYSIS; RATE CONSTANTS; REACTION KINETICS; RHEOLOGY; VISCOSITY; YIELD STRESS;

ARRHENIUS RELATIONSHIP; BETA-CAROTENE; FLOW INDEX BEHAVIOR; FRACTIONAL CONVERSION; PSEUDOPLASTIC FLUID; PUMPKIN PUREE; VISUAL COLOR;

FOOD PRODUCTS;

EID: 33646085098     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.056     Document Type: Article

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