Consumer acceptance and stability of spray dried betanin in model juices

Food Chemistry

Volumn 187, Issue , 2015, Pages 398-406

  Kaimainen, Mika ^a   Laaksonen, Oskar ^a   Järvenpää, Eila ^b   Sandell, Mari ^a   Huopalahti, Rainer ^a  

^a UNIVERSITY OF TURKU   (Finland)

^b FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Beetroot; Beta vulgaris; Betanin; Colour; Consumer test; Stability

Indexed keywords

COLOR; CONVERGENCE OF NUMERICAL METHODS; FOOD PRODUCTS; SPRAY DRYING; STABILITY;

BEETROOT; BETA VULGARIS; BETANIN; COLOUR STABILITY; CONSUMER ACCEPTANCE; LOWER TEMPERATURES; SPRAY-DRIED POWDERS; STORAGE TEMPERATURES;

FOOD STORAGE;

ANTHOCYANIN; BETALAIN; FOOD DYE; BETACYANIN; BETANIN; COLORING AGENT; FLAVORING AGENT; POWDER;

ARTICLE; BEETROOT; CONSUMER ATTITUDE; FOOD COLOR; FOOD STORAGE; LOW TEMPERATURE; SPRAY DRYING; STORAGE TEMPERATURE; ANALYSIS; BEET; CHEMISTRY; COLD; COLOR; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICE; POWDER; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; STANDARDS; TEMPERATURE;

BETA VULGARIS;

ANTHOCYANINS; BETA VULGARIS; BETACYANINS; COLD TEMPERATURE; COLOR; COLORING AGENTS; CONSUMER BEHAVIOR; FLAVORING AGENTS; FOOD PRESERVATION; FOOD STORAGE; FRUIT AND VEGETABLE JUICES; POWDERS; PRINCIPAL COMPONENT ANALYSIS; TEMPERATURE;

EID: 84928800042     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.064     Document Type: Article

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