Stability of water-soluble turmeric colourant in an extruded food product during storage

Journal of Food Engineering

Volumn 67, Issue 3, 2005, Pages 367-371

  Sowbhagya, H B ^a   Smitha, S ^a   Sampathu, S R ^a   Krishnamurthy, N ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Colour retention; Curcumin; Natural colour; Storage

Indexed keywords

COLOR; EXTRUSION; FOOD PRODUCTS; MOISTURE; PIGMENTS; QUALITY CONTROL; SOLUBILITY; STABILITY;

COLOR RETENTION; CURCUMIN; NATURAL COLOR; TURMERIC COLORANT;

FOOD PRESERVATION;

CURCUMA; CURCUMA LONGA; GLYCINE MAX; ZEA MAYS;

EID: 9944249044     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.003     Document Type: Article

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