Color degradation kinetics of pineapple puree during thermal processing

LWT

Volumn 40, Issue 2, 2007, Pages 300-306

  Chutintrasri, Benjar ^a   Noomhorm, Athapol ^b  

^a RAMKHAMHAENG UNIVERSITY   (Thailand)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Activation energy; Browning index; Hunter color parameters; Lightness; Thermal treatment; Total color difference

Indexed keywords

ACTIVATION ENERGY; FRUITS; HEAT TREATMENT; STERILIZATION (CLEANING);

BROWNING INDEX; FIRST ORDER KINETIC MODELS; HUNTER COLOR PARAMETERS; TOTAL COLOR DIFFERENCE;

FOOD PRODUCTS;

FOOD; LIGHTNESS; PINEAPPLES;

ANANAS COMOSUS;

EID: 33749258945     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.11.003     Document Type: Article

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