Stability of active components of cardamom oleoresin in co-crystallized sugar cube during storage

Journal of Food Engineering

Volumn 117, Issue 4, 2013, Pages 530-537

  Sardar, Bikash R ^a   Tarade, Kavita M ^b   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b SNDT WOMEN S UNIVERSITY   (India)

Author keywords

Cardamom oleoresin; Co crystallization; Identification; Relative humidity and temperature; Storage stability; Sugar cubes

Indexed keywords

ACTIVATION ENERGY; ATMOSPHERIC HUMIDITY; GAS CHROMATOGRAPHY; GEOMETRY; IDENTIFICATION (CONTROL SYSTEMS); LAMINATED COMPOSITES; PACKAGING MATERIALS; RESINS; STORAGE (MATERIALS);

ACTIVE COMPONENTS; CARDAMOM OLEORESIN; CO-CRYSTALLIZATIONS; EXTREME CONDITIONS; RELATIVE HUMIDITY AND TEMPERATURES; STORAGE PERIODS; STORAGE STABILITY; TERPINYL ACETATE;

FOOD STORAGE;

ELETTARIA CARDAMOMUM;

EID: 84889560896     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.035     Document Type: Article

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