Thermal Degradation Kinetics of Bioactive Compounds and Visual Color in Raspberry Pulp

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 551-557

  Summen, M Abdullah ^a   Erge, Hande Selen ^a  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; ANTHOCYANINS; ASCORBIC ACID; COLOR; DEGRADATION; FOOD PRESERVATION; KINETIC THEORY; KINETICS;

BIOACTIVE COMPOUNDS; FIRST ORDER KINETICS; FIRST ORDER REACTIONS; FOOD PROCESSORS; TEMPERATURE ELEVATION; THERMAL DEGRADATION KINETICS; TOTAL PHENOLICS; ZERO ORDER KINETICS;

THERMAL PROCESSING (FOODS);

RUBUS GLAUCUS;

EID: 84897959883     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12002     Document Type: Article

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