Colour loss during extrusion cooking of β‐carotene‐wheat flour mixes as an indicator of the intensity of thermal and oxidative processing

International Journal of Food Science & Technology

Volumn 25, Issue 4, 1990, Pages 420-434

  GUZMAN TELLO R ^a   CHEFTEL, J C ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

Antioxidants; evaluation of thermal processing; residence time distribution; carotene isomerization

Indexed keywords

EID: 84988119479     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1990.tb01099.x     Document Type: Article

References (30)

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