Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods

Plant Foods for Human Nutrition

Volumn 70, Issue 4, 2015, Pages 380-387

  Giménez, Pedro J ^a   Fernández López, José A ^a   Angosto, José M ^a   Obón, José M ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Food color; Thermal degradation; Thermal kinetics; Yellow natural colorants

Indexed keywords

BETA CAROTENE; BETAXANTHIN; CURCUMIN; FOOD DYE; GARDENIA YELLOW; PIGMENT; PLANT EXTRACT; RIBOFLAVIN; SOLUTION AND SOLUBILITY; XANTHOPHYLL;

CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; FOOD HANDLING; GARDENIA; HEAT; KINETICS; OPUNTIA; PROCEDURES; SOLUTION AND SOLUBILITY; THERMODYNAMICS;

BETA CAROTENE; BETAXANTHINS; CURCUMIN; DRUG STABILITY; FOOD COLORING AGENTS; FOOD HANDLING; GARDENIA; HOT TEMPERATURE; KINETICS; LUTEIN; OPUNTIA; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; RIBOFLAVIN; SOLUTIONS; THERMODYNAMICS;

EID: 84948460983     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-015-0499-0     Document Type: Article

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