Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

Journal of Food Science and Technology

Volumn 48, Issue 6, 2011, Pages 712-717

  Senthil, Amudha ^a   Mamatha, B S ^a   Vishwanath, Prema ^a   Bhat, K K ^a   Ravishankar, G A ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Eucheuma; Seaweed; Sensory; Sorption; Spice adjunct

Indexed keywords

CONSUMER ACCEPTABILITY; CRUDE FIBRE; DIETARY FIBRE; EQUILIBRIUM RELATIVE HUMIDITY; EUCHEUMA; FUNCTIONAL PROPERTIES; HOLDING CAPACITY; MARINE ALGAE; SENSORY; SENSORY ANALYSIS; SHELF LIFE; SOLUBLE SOLIDS; STORAGE STABILITY; STORAGE STUDIES; SWELLING CAPACITIES; WATER HOLDING CAPACITY;

CARBOHYDRATES; ESTERS; FOOD STORAGE; METALLIZING; PACKAGING MATERIALS; SORPTION; TRACE ELEMENTS;

SEAWEED;

ALGAE; EUCHEUMA; KAPPAPHYCUS;

EID: 80054942904     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0165-3     Document Type: Article

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