Pigment and color stability of beetroot betalains in cow milk during thermal treatment

Food Chemistry

Volumn 196, Issue , 2016, Pages 220-227

  Güneşer, Onur ^a  

^a USAK UNIVERSITY   (Turkey)

Author keywords

Beetroot extract; Color values; Reaction kinetics; Thermal stability

Indexed keywords

ACTIVATION ENERGY; CHEMICAL ACTIVATION; COLOR; KINETICS; REACTION KINETICS; REGRESSION ANALYSIS; THERMODYNAMIC STABILITY;

BEETROOT EXTRACT; CHROMA VALUES; COLOR STABILITY; COLOR VALUES; FIRST ORDER KINETICS; LINEAR CORRELATION; MULTIPLE REGRESSION MODEL; THERMAL PROCESS;

COLOR COMPUTER GRAPHICS;

BETALAIN; PROTEIN; COLORING AGENT;

AQUEOUS SOLUTION; ARTICLE; ATMOSPHERIC PRESSURE; BEETROOT; CHEMICAL COMPOSITION; CHEMICAL REACTION KINETICS; DEGRADATION; DEGRADATION KINETICS; FAT CONTENT; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; HALF LIFE TIME; HEAT TREATMENT; HEATING; KINETIC PARAMETERS; LIMIT OF QUANTITATION; MILK; MULTIPLE LINEAR REGRESSION ANALYSIS; NONHUMAN; PROTEIN CONTENT; RATE CONSTANT; REACTION ANALYSIS; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; ANIMAL; CHEMISTRY; COLOR; HEAT; KINETICS; PASTEURIZATION;

ANIMALS; BETALAINS; COLOR; COLORING AGENTS; HOT TEMPERATURE; KINETICS; MILK; PASTEURIZATION;

EID: 84941992036     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.033     Document Type: Article

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