Effect of dielectric microwave heating on the color and antiradical capacity of betanin

Journal of Food Engineering

Volumn 118, Issue 1, 2013, Pages 49-55

  Gonçalves, Letícia Christina Pires ^a   Di Genova, Bruno Martorelli ^a   Dörr, Felipe Augusto ^b   Pinto, Ernani ^b   Bastos, Erick Leite ^b  

^a UNIVERSIDADE FEDERAL DO ABC   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antiradical capacity; Beetroot; Betalains; Betanin; Color; Microwave

Indexed keywords

ANTIRADICAL CAPACITIES; BEETROOT; BETALAINS; BETALAMIC ACID; BETANIN; COLOR COORDINATES; DECOMPOSITION PRODUCTS; FIRST ORDER KINETICS;

HEAT TREATMENT; MASS SPECTROMETRY; MICROWAVES; ORGANIC ACIDS; RATE CONSTANTS;

COLOR;

EID: 84877253074     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.022     Document Type: Article

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