Predicting anthocyanins' isothermal and non-isothermal degradation with the endpoints method

Food Chemistry

Volumn 187, Issue , 2015, Pages 537-544

  Peleg, Micha ^a   Kim, Amy D ^a   Normand, Mark D ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Anthocyanin; Exponential model; Heat preservation; Kinetics; Pigment loss; Thermal degradation; Thermal processing

Indexed keywords

ANTHOCYANINS; ENZYME KINETICS; HEAT TREATMENT; KINETICS; PYROLYSIS; RATE CONSTANTS; TEMPERATURE DISTRIBUTION; THERMAL PROCESSING (FOODS);

EXPONENTIAL MODELS; FIRST ORDER KINETICS; HEAT PRESERVATION; ISOTHERMAL DEGRADATION; MATHEMATICAL SOFTWARE; SIMULTANEOUS EQUATIONS; TEMPERATURE DEPENDENCE; TWO-PARAMETER MODELS;

ISOTHERMS;

ANTHOCYANIN;

ARTICLE; BIODEGRADATION; BLACKBERRY; COMPUTER PROGRAM; COMPUTER SIMULATION; DEGRADATION KINETICS; FOOD ANALYSIS; FOOD PROCESSING; HEAT TREATMENT; HIBISCUS SABDARIFFA; MATHEMATICAL ANALYSIS; PREDICTION; SWEET ORANGE; TEMPERATURE DEPENDENCE; CHEMISTRY; HEAT; KINETICS; TEMPERATURE;

ANTHOCYANINS; COMPUTER SIMULATION; HOT TEMPERATURE; KINETICS; TEMPERATURE;

EID: 84929470548     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.091     Document Type: Article

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