Stability of anthocyanins as pre-extrusion colouring of rice extrudates

Food Research International

Volumn 50, Issue 2, 2013, Pages 641-646

  Durge, Arvind V ^a   Sarkar, Shatabhisa ^a   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Anthocyanin; Extrusion; Pre extrusion colouring; Stability

Indexed keywords

AMBIENT CONDITIONS; COLOUR STABILITY; DIE TEMPERATURES; EXTRUDATES; EXTRUSION PARAMETER; FEED MATERIALS; NUTRACEUTICALS; RICE FLOUR; SCREW SPEED;

ANTHOCYANINS; CITRIC ACID; CONVERGENCE OF NUMERICAL METHODS; MOISTURE DETERMINATION; PACKAGING MATERIALS; SCREWS;

EXTRUSION;

EID: 84874360452     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.017     Document Type: Article

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