Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Journal of Food Science and Technology

Volumn 53, Issue 6, 2016, Pages 2887-2894

  Gat, Yogesh ^a,b   Ananthanarayan, Laxmi ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b LOVELY PROFESSIONAL UNIVERSITY   (India)

Author keywords

Degradation kinetics; Paprika; Pre extrusion colouring; Storage stability

Indexed keywords

COLOR; DEGRADATION; EXTRUSION; METALLIZING; MOISTURE; PACKAGING MATERIALS; POLYETHYLENES; SCREWS; STORAGE (MATERIALS);

BUTYLATED HYDROXYTOLUENE; DEGRADATION KINETICS; FIRST ORDER KINETICS; HUMIDITY CONDITIONS; OVERALL ACCEPTABILITY; PAPRIKA; STORAGE STABILITY; TEMPERATURE CONDITIONS;

FOOD STORAGE;

EID: 84976471008     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2271-3     Document Type: Article

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